This version of the lemon drop cake is a perfect recipe for enjoying some dessert on a summer day.

This cake is light, moist and so refreshing from the zing of lemon juice. The best part is that you do not need to make the batter from scratch as you would be using the ‘duncan hines moist deluxe lemon cake mix’ with the lemon instant pudding mix. Both these make a match made in heaven as the cake turns out very moist and delicious. The addition of butter milk to this batter aids in a great flavour and texture. Ensure you get a glossy glaze and apply a thin layer over the cake, it will turn out too sweet otherwise. So try out this recipe to end your meal in a simple and  perfect way.

Let me know how you loved it ! Cheers !


  • 1 duncan hines moist deluxe lemon cake mix
  • 1 c buttermilk
  • 13 oz. lemon instant pudding mix (dry)
  • 4 c confectioner’s sugar
  • 1/3 c bottled lemon juice
  • 3 Tbsp vegetable oil
  • 3 Tbsp water


  1. In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
    Bake in a greased 9×13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for…depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness …
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