Bright, sunny, and impossibly soft, this lemon butter cake is the shortcut dessert that tastes like it came from a bakery case. Using a box of lemon cake mix, creamy milk, and melted butter, you get tall, tender layers with rich lemon flavor, finished with a simple sweet glaze and fluffy frosting. It is the kind of lemon layer cake that looks stunning on a dessert table yet is easy enough for busy weeknights, church socials, and last‑minute celebrations.
Primary keyword: lemon butter cake
Secondary keywords: easy lemon cake with cake mix, lemon cake with sweet glaze, box lemon cake recipe, moist lemon layer cake.
Why You’ll Love This Easy Lemon Cake
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Starts with a box mix: A standard lemon cake mix provides consistent results and saves time, while the milk and melted butter upgrades give it a homemade crumb and flavor.
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Sweet‑tart lemon glaze: A quick powdered‑sugar and lemon‑juice glaze soaks into the warm cake, making every bite extra moist and tangy.
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Show‑stopping layers: Bake the batter in round pans for a tall, frosted layer cake like your photo, or keep it simple in a 9×13‑inch pan for potlucks.
Ingredients
For the lemon butter cake
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1 box lemon cake mix (about 15.25 oz / 432 g)
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1 cup whole milk, at room temperature
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1/2 cup unsalted butter, melted and slightly cooled
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3 large eggs, at room temperature
This swaps milk and butter for the usual water and oil to give a richer, tighter crumb that still stays light.
For the sweet lemon glaze
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1 1/2 cups powdered sugar, sifted
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3–4 tablespoons fresh lemon juice
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1 teaspoon finely grated lemon zest (optional but recommended)
For the lemon buttercream (optional but perfect for the look)
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1 cup (2 sticks) unsalted butter, softened
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4 cups powdered sugar, sifted
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2–3 tablespoons fresh lemon juice
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1–2 teaspoons lemon zest
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1–2 tablespoons heavy cream or milk, as needed
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Pinch of salt
Step‑by‑Step Instructions
1. Prepare the Pans and Oven
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Preheat your oven to 350°F (175°C), or to the temperature on your cake‑mix box if different.
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Grease and flour two 8‑ or 9‑inch round cake pans, or line the bottoms with parchment rounds for easy release. For a sheet cake, grease a 9×13‑inch pan instead.
Lining the pans helps the delicate lemon layers come out cleanly so you can stack them neatly like in your photo.
2. Mix the Lemon Butter Cake Batter
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In a large mixing bowl, whisk together the lemon cake mix and a pinch of salt to break up lumps.
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Add the milk, melted butter, and eggs. Beat with a hand mixer or stand mixer on medium speed for about 2 minutes, scraping the bowl once or twice, until the batter is smooth and slightly thick.
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Divide the batter evenly between the prepared pans and smooth the tops.
Using melted butter instead of oil adds flavor while still giving a moist texture; milk contributes richness and a fine crumb similar to bakery cakes.
