Quick & Zesty Lemon Love Cake

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Zesty, moist, and full of nostalgic flavor, this Lemon Love Cake is a semi-homemade dessert that’s easy to make and a pleasure to eat. Made with white cake mix, dollops of tangy lemon pie filling, and a whipped canned frosting, this cake is a future family favorite, perfect for potlucks, birthdays, or just a sweet treat on a summer afternoon.

For more lemon desserts, check out my Lemon Bar Pie, and my Shaker Lemon Meringue Pie.

This recipe comes from an old Betty Crocker cake recipe called Pocket of Lemon Cake.  It’s a good semi-homemade cake made from a cake mix and canned frosting. 

You can use lemon pie filling or lemon curd for the filling in the cake.  The tangy lemon filling adds a great flavor to white cake. 

Whipping the canned frosting makes it lighter and creamier – I highly recommend doing this whenever you are using canned frosting.  The original recipe called for folding whipped cream into the frosting, but I no longer do that for two reasons – first, the cake has to be refrigerated when you are using whipped cream, and second, it doesn’t stay fresh as long that way. 

I find that using the whipped canned frosting gives just enough creamy topping to the cake.  Feel free to substitute another frosting flavor.

Why You’ll Love This Recipe

• Cake mix + pie filling + canned frosting = a winning combo that makes this recipe perfect for beginners.
• Tangy lemon flavor thanks to Lemon curd pockets that cut through the sweet cake.
• Whipping the canned frosting gives it a homemade feel. No one will guess it came from a tub.

Ingredients Needed

• White Cake Mix: Our base for the cake. Yellow cake mix also works in a pinch.
• Vegetable Oil: Any vegetable oil that has a neutral taste. Keeps the cake moist.
• Egg Whites: Keep the cake light in color and lend texture.
• Lemon Pie Filling: Homemade or store-bought lemon curd works beautifully, too.
• Canned Lemon Frosting: I recommend Betty Crocker’s Lemon Frosting. Vanilla or cream cheese frosting can also be used.

How to Make Lemon Love Cake

No baking experience needed! You can make this cake within minutes: dollop, bake, and frost. For the full printable recipe, check out the recipe card at the end of this post.

1. Preheat oven to 350°F. Spray a 9 x 13 baking pan with baking spray and set aside.
2. In a large mixing bowl, add cake mix, water, oil, and egg whites. Beat on low for 1 minute to combine. Scrape down sides of bowl. Beat at medium speed for 2 minutes.
3. Spread cake batter into the prepared pan and smooth the top.

4. Dollop pie filling over cake batter, tablespoonful by tablespoonful.
5. Bake for 30-35 minutes until a cake tester inserted in the middle of the cake comes out clean.
6. Remove from oven and cool completely.
7. Place frosting in a medium mixing bowl. Beat on high speed for 2 minutes until light-colored and fluffy.
8. Spread frosting evenly over the cooled cake.

Helpful Tips

• Lemon lovers can add a bit of freshly grated lemon zest to the frosting while whipping. Another secret tip to up the flavor: lemon-flavored Kool-Aid packets.
• No Pie Filling? No problem. Just use lemon curd for a homemade touch.
• Don’t skip whipping the frosting. This trick aerates the frosting and transforms canned frosting into something truly special.

Storage Information

Room Temperature: Store the cake covered at room temperature for up to 3 days.

Refrigerator: Not necessary unless you add cream cheese or whipped cream to the frosting.

Freezer: You can freeze the unfrosted cake, then thaw and frost just before serving.

Serving Suggestions

• With Berries: Add fresh raspberries or strawberries on top for a burst of freshness.
• For a fancy dessert, serve it drizzled with blackberry syrup and a scoop of vanilla ice cream.
• For a kids’ birthday party, serve it with homemade frozen lemonade.

Variations

• Add fresh or frozen blueberries to the cake batter before baking.
• For an elegant twist, add some dried rosemary to the cake batter.
• Add 1 tablespoon of poppy seeds to the cake batter or the frosting for a bakery-style twist.

Frequently Asked Questions

More Summer Desserts

• Dad’s Favorite Banana Pudding
• Strawberry Shortcut Cake
• Cherry Blueberry Pie
• Old-Fashioned Rhubarb Pie