This Cake Recipe Is Truly An Oldie But A Goodie
This easy lemon cake is a bright, timeless favorite. I still make a version of a recipe that circulated at my mother’s bank back in the 1960s. It became a staple in our family and has followed me through decades of gatherings, picnics, and potlucks.
The staff at my mother’s workplace compiled recipes into a small cookbook produced on a mimeograph machine—an old copying process you might need to look up if you’re under fifty. The pages were typewritten and imperfect, but full of beloved, tried-and-true recipes.
My original copy eventually fell apart and was lost during a move; the current one belonged to my mom and shows its age. Pages are stained and taped, and many of the best recipes are splattered with evidence of frequent use. To me, those marks are the highest compliment a recipe can receive.
You And Everyone Else Will Love This Cake
My high school friend Nancy seemed to smell lemon cake from miles away and would appear whenever my mom baked one. Lemon cake works any time of year and has been the cake I bake most often—because people always ask for it.
“When life gives you lemons, make lemon cake!” ~Nancy Rogers Williams
Working Women And Cake Mixes In The Age Of Aquarius
When many women entered the workforce in the 1960s, convenience items like cake mixes and instant pudding became kitchen mainstays. Creative home cooks paired them with other ingredients to produce surprisingly delicious results. This lemon cake is one of those simple, brilliant ideas from that era.
The cake is moist and dense, finished with a slightly crunchy, tart glaze. It’s perfect plain or topped with ice cream and fresh berries. For best results, use a basic lemon cake mix—one without pudding or “extra moist” in the mix. In my experience, a simple, inexpensive mix produces the most reliable texture and won’t collapse in the center.
Here’s How To Whip Up This Easy Delicious Cake In A Jiffy
Combine the cake mix, instant lemon pudding mix, eggs, water, and vegetable oil in a mixing bowl. Beat on medium speed until just combined, scraping the sides once or twice. The pudding makes the batter thick, so stop mixing once everything is evenly blended—overbeating can cause the cake to rise too quickly and then sink.
I like to set the bowl in the sink while mixing to catch any splatters. Pour the batter into a 9″ x 13″ pan that’s been greased on the bottom but not the sides—this helps the edges climb higher. Bake in a 350°F oven for about 25 minutes.
While the cake bakes, whisk together the glaze: powdered sugar, lemon juice, and a little oil. For more pronounced lemon flavor, add a touch of lemon extract and a bit of butter flavoring if you like. Pour the glaze over the hot cake so it soaks in as the cake cools.
Bake until the cake pulls back slightly from the edges of the pan and a toothpick or cake tester comes out clean. If the cake is underbaked the center may sink, so err on the side of a little extra baking if unsure.
Add The Tangy Glaze For The Finishing Touch
As soon as the cake comes out of the oven, poke holes all over the top with a fork so the glaze can sink in. Pour the glaze evenly over the hot cake and use a rubber spatula to coax it into the holes and edges. The glaze disappears into the cake and leaves a wonderfully tart finish.
Let the cake cool before slicing. I’ve included photos from multiple batches because this recipe is a frequent favorite—reliable and crowd-pleasing every time.
Easy Lemon Cake Travels Like A Champ
This cake is ideal for transporting—bake it in a disposable pan with a clear lid and you won’t worry about frosting smudges. It keeps well for several days, although in my experience it rarely lasts that long. It’s a hit at bake sales, church suppers, community potlucks, and family gatherings.
If You’re Really Lucky You Get A Corner Piece Of Lemon Cake
The coveted pieces are the slightly crispy, glaze-soaked edges. My daughters sneak inch-wide slices from the perimeter until the middle looks like an island—proof this cake brings out happy, competitive snacking!
FAQ About 1960s Lemon Cake
What makes this a 1960s lemon cake?
The recipe comes from a community cookbook compiled in the 1960s and reflects that era’s embrace of cake mixes and instant pudding for quick, tasty desserts. It’s simple, nostalgic, and delicious.
Can I freeze this lemon cake?
Yes. Wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to three months. Thaw at room temperature before serving.
How do I make the glaze tangier?
Use fresh lemon juice and add a little extra zest. For extra punch, stir in a teaspoon of lemon extract.
Take This 1960s Lemon Cake To A Party
This cake also adapts well to fancier presentations. I once turned it into a two-layer cake filled with lemon curd and frosted with lemon buttercream—equally well received. The simplicity of the base recipe makes it easy to customize.
PRINTABLE RECIPE CARDS
Best Lemon Cake Ever
A moist, dense cake with a tart, crunchy glaze. This recipe has been around since the 1960s.
10 minutes
25 minutes
2 minutes
37 minutes
Ingredients
- Cake:
- 1 box lemon cake mix (without pudding)
- 4 eggs
- 1 small box instant lemon pudding
- 3/4 cup vegetable oil
- 3/4 cup water
- Glaze:
- 2 cups powdered sugar
- 1/3 cup lemon juice (or orange or lime)
- 2 tbsp vegetable oil
- 1/2 tsp lemon extract (optional)
- 1/2 tsp butter flavoring (optional)
Instructions
- Combine the cake mix, instant pudding, eggs, oil, and water. Beat until just blended; do not overbeat.
- Pour the batter into a greased 9″ x 13″ pan (grease the bottom only) and bake at 350°F for about 25 minutes.
- While the cake bakes, whisk together the glaze ingredients.
- Test for doneness: a toothpick should come out clean, the top should spring back, and the cake should pull back slightly from the edges.
- As soon as the cake comes out of the oven, poke holes all over the surface with a fork and pour the hot glaze over the cake. Use a spatula to help the glaze sink in.
Nutrition Information:
Yield:
15
Amount Per Serving:
Calories: 351Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 51mgSodium: 313mgCarbohydrates: 49gFiber: 1gSugar: 32gProtein: 3g
Simple Lemon Curd
Smooth, silky lemon curd that’s tart, sweet, and buttery—perfect for filling cakes or spreading on toast.
10 minutes
15 minutes
25 minutes
Ingredients
- 5 egg yolks
- 1 cup sugar
- 3–4 lemons, zested and juiced
- 1/2 cup butter, cut into pats
- Pinch of salt
Instructions
- Zest the lemons using the fine side of a grater, avoiding the white pith. Set zest aside.
- Warm the lemons briefly to loosen the juice, then extract and measure 1/3 cup lemon juice.
- Whisk egg yolks and sugar until blended. Place over low heat or a double boiler.
- When warm, add lemon juice, zest, and a pinch of salt. Stir constantly over low heat until the mixture becomes translucent and coats the back of a spoon. Do not boil.
- When it thickens and begins to bubble, remove from heat and whisk in butter a few pats at a time until smooth.
- Transfer to a wide-mouth jar and seal immediately. Refrigerate up to two weeks.
Lemon Buttercream Frosting
Light, tangy lemon buttercream perfect for finishing a layer cake.
15 minutes
15 minutes
Ingredients
- 3/4 cup butter (1½ sticks), room temperature
- 2 cups powdered sugar
- 1 tsp lemon zest
- 4½ tsp fresh lemon juice
- 1½–2 tbsp heavy cream
Instructions
- Beat butter, powdered sugar, lemon juice, and zest starting on low speed.
- Increase speed and beat until combined and smooth.
- Add heavy cream gradually until the frosting is light and spreadable.
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If you appreciated this post, a review or comment is always welcome. Thank you for reading and happy baking!