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Soft and moist, featuring the sweet tang of lemon, this cake will bring you back to the days when cakes were fresh, homemade, and utterly delicious. Made with select ingredients, including sweet cream buttermilk, lemon juice, and lemon oil.
Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The best part? We do the measuring and mixing for you. The result? Consistent deliciousness that everyone can enjoy made with simple ingredients that we bake with every day in our kitchens — no artificial colors or flavors, no preservatives, and all non-GMO.
Preheat the oven to 370°F. Use 2 large plus 2 extra-large eggs. Whisk together the dry mix with the additional flour and Instant ClearJel if using; then proceed with the package directions as written using the adjusted amounts below. Check for doneness 5 minutes sooner than lowest bake time given on package.
3500 to 5000 feet: Add 1 tablespoon flour and 1½ teaspoons Instant ClearJel to the mix. Add 1 tablespoon extra milk.
5000 to 7000 feet: Add 2 tablespoons flour and 1 tablespoon Instant Clearjel to the mix. Add 1 tablespoon extra milk.
7000 to 9500 feet: Add 3 to 4 tablespoons flour and 2 tablespoons Instant ClearJel to the mix. Add 2 tablespoons extra milk.
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Review Lemon Buttermilk Cake Mix