Total Time
1hr
Prep 30 mins
Cook 30 mins

Simple, easy and very pretty! A very dense, moist, rich cake, packed with lemon flavor!

Ingredients Nutrition

  • 1 (18 1/4 ounce) box lemon cake mix
  • 1 (3 1/2 ounce) box instant lemon pudding
  • 1 14 cups water
  • 3 eggs
  • 13 cup vegetable oil
  • 1 tablespoon lemon juice, I used concentrate
  • 23-1 cup blackberry jam (for 8 " or 9 inches layer cake)
  • 2 (1 lb) cans lemon frosting
  • 1 pint fresh blackberries, for garnish (optional)

Directions

  1. Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
  2. Cool 10 minutes.
  3. Invert cakes from pans onto rack to cool.
  4. Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
  5. Let cool completely.
  6. Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
  7. Top with second cake. (Jam side up.).
  8. Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.
Most Helpful

This is outstanding!! I amde it as a sheet cake and used about 3/4 cup mixed berry jam on the top of it. I made a lemon cream cheese frosting for the top. Not as pretty as the picture but very good. I will keep this one!

gail.lalumiere January 12, 2010

So good and delectable!! I made this for a potluck and people were talking about it for weeks!! Thank you for sharing this amazing recipe!

DuckMan21 June 23, 2009

I am rating the cake portion only, as I opted to make a Lemon Cream Cheese frosting instead of using canned. I made this cake for my Mom for Mother's Day. We all really enjoyed it! I would definitely make this cake, again. Thanks for posting, Wildflour! UPDATE: This is my go-to lemon cake recipe. I just used it for cupcakes the other day, and everyone raved! Moist & delightfully citrusy!

Me & Mr. Jones March 27, 2008