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Luscious Lemon Cake Kit

Luscious Lemon Cake Kit

This cake is incredible!

It's made with a Vanilla Bean Baby Cake Mix and Lemon Pastry Filling! 

You can make it both as cupcakes and little loaves, like a pound cake! It can also be made into a layer cake.

Technically, it's a cream cake mix. A cream cake is more substantial, moister and denser than the mixes in the store.  With more cake in your cupcakes or cake, it balances better with frostings and fillings. 

The lemon filling is swirled through the cake batter (or used as a filling when making cupcakes) and also used in the frosting.  

For the cupcakes, use the lemon filling to fill the cupcakes. You do not need to transfer the filling to a pastry bag. Simply snip off a 1/4-inch corner, stick it into the center of a cupcake and squeeze.  


  • Make 20 to 24 cupcakes.
  • Make a 9 x 13-inch sheet cake or a 9 x 9-inch extra deep cake. 


Delight your family with a very good lemon cake.


Make these luscious little lemon loaves.

We've made these cakes in various sizes. A mix will make four loaves in pans three inches wide by five inches long for cakes about 3 1/2 x 6 inches.  We cut these in one inch slices for 24 servings from one mix.

Set the oven temperature to 325 degrees.

  1. Mix the vanilla bean baby cake batter according to package instructions.
  2. Fill the four pans half full. Distribute pastry filling on top of the batter. (We use four ounces per mix.)
  3. Distribute the rest of the batter over the filling in each pan.
  4. Hold a silicone spatula close to vertical and drag it through the batter in each pan to make colored swirls through the batter. 
  5. Bake the little cakes for 30 to 32 minutes.  Place them on a rack to cool.

Different size pans will require different baking times.

Make a thick powdered sugar icing.  Add filling for both color and flavor, to taste.  The filling will thin the icing to a drizzling capacity.  

Slice the cakes before icing them.  Both the melted chips and swirls will be prominent in the slices.  Drizzle with the icing before pulling the slices apart.  (We slice the cakes before icing to get neater slices.)

Each 2-pound pack of pastry filling will make six to eight batches off these little cakes.   


Make cupcakes

Set the oven temperature to 325 degrees.

Mix the batter according to package instructions. Line cupcake cavities with paper liners.  You'll make 16 to 20 cupcakes depending on how full you fill them.  Bake time will be 16 to 18 minutes.

Fill them with pastry filling as desired and frost them. Consider adding lemon pastry filling to your frosting.





Ingredients: Sugar, Enriched Wheat Flour Bleached (Flour, Niacin, Reduced Iron, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Raspberry Chips (sugar, vegetable oil (palm, palm kernel) wheat flour, corn syrup solids, malic acid, raspberry juice concentrate and puree, natural and artificial flavors, soy lecithin, sodium citrate, and red 40), Food Starch Modified, Soybean Oil, Dry Whey, Leavening, Sour Cream Powder (cream, cultures, and lactic acid, cultured nonfat milk solids, and citric acid), Salt, Vital Wheat Gluten, Propylene Glycol Mono and Diesters of Fatty Acids, Mono & Diglycerides, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Tricalcium Phosphate, Natural and Artificial Flavor, Water, Citric Acid, Alpha Tocopherol as Preservative, Ascorbic Acid (Dough Conditioner), Egg, Soy Flour, Natural and Artificial Flavors, and Vanilla Bean Pieces. This product contains dairy and wheat and may contain traces of egg, nut, and soy products.

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