If there has ever been a time when the term “Bake your stress away” applies, it is right now. Do I want to do more dishes? Hell no. Can I stop myself from whipping out the kitchen aid every other day to bake treats for my family of three that will inevitably go uneaten? Also no. But bake I will!
I bought a box cake mix a few weeks ago in case I needed some sort of fun to liven up Easter Sunday, but couldn’t ever get my hands on powdered sugar or even pre made frosting. I finally scored a bag of powdered sugar at TJ’s yesterday! By the ninth load of laundry today, I NEEDED to bake something. I just needed something to take my mind of things.
Enter the box cake and my fruit drawer full of citrus – mainly because cocktails are necessary right now. No one really LOVES boxed cake, but you can jazz it up really easily by adding a few extra ingredients and putting your own spin on it.
Things to note – I am not a professional baker or food photographer. I just really like food. If you have any questions, shoot me a comment or email! You can substitute the lemon and lime I used in this recipe for any type of citrus. Grapefruit, orange, whatever you have in your house! Using full fat dairy products will make a big difference in your end result. Also, oil vs butter keeps your cake moist longer!
LEMON LIME BOX CAKE
INGREDIENTS FOR CAKE
- ONE BOX WHITE CAKE MIX – NOT WITH ADDED PUDDING
- THREE EGGS
- 1/2 CUP WHOLE MILK
- 1/3 CUP OIL
- 3/4 CUP FULL FAT SOUR CREAM
- 1/4 CUP FRESHLY SQUEEZED LEMON & LIME JUICE
- ZEST OF TWO LIMES AND ONE LARGE LEMON
Preheat your over to 350, or whatever the instructions on your box mix tell you. Grease a 9×13 baking dish, or whatever size cake pan/muffing tin you would like to use.
Add all of your ingredients into the bowl of your mixer fitted with the paddle attachment. You can also just use a whisk! Mix until smooth and no lumps. The zest may stick together at times, but just give it another stir and you will be fine!
Pour batter into cake pan and bake according to instructions on box. My ceramic 9×13 pan took about 30 minutes to bake fully.
Let cool completely by setting on a window sill or on a trivet.
ICING INGREDIENTS
- ONE CUP OF POWDERED SUGAR
- ONE TABLESPOON OF LEMON LIME JUICE
- ONE TABLESPOON OF MILK
- ZEST OF ONE LIME AND ONE LEMON
- ONE OR TWO DROPS YELLOW FOOD COLORING (optional)
Whisk together all ingredients until smooth and well combined. Add in additional lemon lime juice one teaspoon at a time until you reach the desired consistency you would like. I used one extra teaspoon.
Sprinkle extra zest on top to garnish or use your favorite sprinkles.
Slice and enjoy!
I have a question about this delicious looking cake. Is it 1/2 cup each lemon and lime juice or combine to make a half? Also the icing says lemon lime juice so is that 1 of each?
This is exactly what I’ve been looking for. I’m making this for Easter Sunday! Thank you for laying out the details for something that’s homemade and special, but also perfectly convenient. You nailed it. You rock.
Hey! I love this recipe so much but I’m a little old school and love to print my recipes because it’s easier to follow that way. Is it possible for you to make a printable version of this? It’s difficult to print just from your website.
But most definitely the best cake recipe and I’m obsessed! Thanks
Thank you so much! I am so glad you enjoy it. I will look into finding an update that will allow this. Appreciate you! <3