Lemon Drop Cake

The Best Lemon Drop Cake: New Recipe In 2024

Although it’s simple to create, Lemon Drop Cake is just for true lemon lovers! Poke a hole in a lemon cake mix, then cover it with whipped lemon icing.

Lemon Drop Cake
Lemon Drop Cake


NOTICE: This is exclusively for true lemon fans. To the third power, this lemon cake is lemony. A lover of lemons would adore this. Prepare the cake and glaze, and everything will be fine. It would remain delicious. However, I also thought that this cake needed lemon icing. I decided to utilize that frosting on this cake, drawing inspiration from the Lemon Dream Cake. And I was in heaven, I swear. Heaven on lemons.


Preheat the oven to 350 degrees Fahrenheit. Cream powdered sugar and lemon juice together until smooth. Cake mix, lemon Jell-O, eggs, water, and oil should all be blended thoroughly.

Transfer the batter to a baking dish and bake for approximately 30 minutes at 350 degrees Fahrenheit.

Although oven timings vary, a finished cake should bounce back when touched, and a toothpick inserted in the center should come clean. As the cake bakes, get the glaze ready. Cream powdered sugar and lemon juice together until smooth.

Use a fork to probe the lemon drop cake once it’s done. Poke many holes throughout the cake.

Next, cover the cake with a glaze. Let the glaze soak into the holes by spreading it out.

Before applying the icing, the cake must cool completely. The cake is lovely at this stage, but adding the icing will elevate the lemon flavor. Whisk together the whipped topping and lemon frosting in a medium-sized basin. Until all components are combined, thoroughly mix.

Does this cake need to be refrigerated?

Because of the whipped topping, this cake must be covered and chilled. It tastes finest, in my opinion, after being chilled for a few hours or perhaps overnight.

Do I have to make the glaze?

Although it’s not required, I feel that it gives the cake a lot more zing.

Why is Cool Whip used for frosting?

It becomes more akin to whipped frosting, which has a lighter texture than thick frosting.

Can I use bottled lemon juice?

I dislike the lemon juice that comes in a bottle. It tastes awful, in my opinion, and is nothing like actual lemon juice. Therefore, in my opinion, go for the real thing.

Equipment for Lemon Drop Cake

3/8-inch circular cake pans

10-inch cake circle made of cardboard (I like to use Wilton’s center-punched circles)

Leveler for cakes

Turntable for cakes

large offset spatula, pastry cutter, orLemon Drop Cake scraper (for even-handed frosting application)

Wilton icing comb: enjoyable, but not required!

Use a squeeze bottle or a tiny piping bag to create drips.

tiny piping bag plus star tip (the set I used is linked)

Martini glass: If you’d prefer, you may use a plastic martini glass, although these cake layers bake dense enough to accommodate a genuine one.

The Lemon Drop Cake zester/grater I used is linked.

a little paring knife

Ingredients for Lemon Drop Cake

Lemon Drop Cake

1/4 cup of flour for all purposes
Three cups of powdered sugar
two and a half teaspoons of baking powder
One teaspoon of salt
One cup of unsalted butter or two sticks at room temperature
Five of
3/4 cup room-temperature buttermilk
Two teaspoons of pure vanilla extract
I used Pinnacle whipped vodka, which is ½ cup.
Two tablespoons of Lemon Drop Cake essence (avoid using lemon juice as it could react with your baking powder).
Two tablespoons of lemon zest (fresh is preferred, although dried zest also works well)
3–4 drops of optional yellow food coloring
Eight ounces of frosting and one package of softened cream cheese
One cup of softened butter (16 Tablespoons or two sticks)
6–7 cups of sugar powder
Two to three tablespoons of vodka
One or two tablespoons of lemon extract
1/4 tsp. salt

Lemon Drop Cake
Lemon Drop Cake

Drip and Accents

One cup of white chocolate chips (for dripping cake).
1/4 cup heavy cream (for dripping cake)
½ teaspoon of Lemon Drop Cake extract (add after melting chocolate and beating cream for cake drip)
One yellow food coloring drop
two or three little lemons

Instructions (about) Lemon Drop Cake

A quarter cup of corn syrup (optional; this is the simplest method I’ve found for rimming martini glasses)
1/2 cup sugar plus 1 tsp lemon zest (for the glass rim; optional)

Turn the oven on to 350°F. Grease three 8-inch cake pans with nonstick or baker’s dusted cooking spray, or line them with parchment paper rounds.

Using a paddle attachment on a stand mixer, thoroughly mix the flour, sugar, baking powder, and salt until all dry ingredients are well incorporated. (A hand mixer will also function.)

Slowly stir in small amounts of room-temperature butter at a low speed. Mix until the mixture is crumbly and there are no big pieces of butter left.

Add eggs and stir on low until just combined. Mix quickly until mixed after adding the buttermilk, vodka, vanilla, lemon zest, and food coloring, if desired. Scrape down the edges of the basin with a spatula. Then, beat for approximately 30 seconds on medium speed.

Evenly distribute the batter among the ready-made Lemon Drop Cake pans (I find this stage easier using a kitchen scale). This ensures that all of your layers bake at the same height.

Bake (until a toothpick comes out clean) for 35–37 minutes. Before removing the cake layers from the pans, let them cool on a wire cooling rack for ten to fifteen minutes. It’s helpful to run an offset spatula or knife around the pan’s edge first. Before icing, let everything cool fully. Place it in the refrigerator or freezer to speed up the cooling process.

If desired, the caramelized edges can be removed from the cake’s top and sides with a serrated knife once the layers have completely cooled. Before trimming, make sure the layers are thoroughly iced or cooled. While the layers are still warm, they will shatter and crumble if you trim them.

Prepare your icing in the meantime!


The cream cheese has softened, and the butter has been beaten together. Gradually add powdered sugar, vodka, and lemon extract until the frosting becomes spreadable. Beat in the salt until thoroughly mixed.

(Optional) Filling: To give the inside of the lemon drop cake a little more taste and color, I took out about one cup of frosting from the bowl and added two additional tablespoons of vodka and lemon juice and a few drops of yellow food coloring. Though not required, it is advised!

After your cakes cool, level them (if desired; I didn’t remove much from the tops, but these layers bake quite flat). A ruler, a big serrated knife, and a cake leveler can be used for this. To prevent the cake from slipping while decorating, spread a thin layer of icing over the cake circle. Then, place your first cake layer in the center of the circle.

(I used a jigger to infuse each Lemon Drop Cake layer with roughly 30mL/2T of a vodka and lemon juice mixture since I wanted to give them a little more liqueur kick. Once more, it’s optional but advised!

Pour the lemon filling inside after piping a white frosting rim around the edge. (Or use icing to cover the layer if you’re not using a lemon filling.). After squeezing some lemon over the icing, place the next cake layer on top. Proceed with the remaining cake layers in the same manner.

You can now apply a crumb coat. To prevent crumbs from getting into the final layer, crumb-coating is precisely what it sounds like: using a thin layer of icing all around the outside of the cake.

After the crumb coat has solidified, which requires 5 to 10 minutes in the refrigerator, apply the last layer of frosting and blend it in. For this phase, I use a bench scraper and an offset spatula. When the cake is completely covered, press the icing comb against the cake circle and run the comb around the cake to give the frosting some texture. To set the frosting and get the cake cool enough to set the white chocolate ganache decorating, place the cake in the freezer for approximately 20 minutes.

Rimming the martini glass

Put the sugar and lemon zest on one plate and the corn syrup on another tiny plate. Allow any extra corn syrup to trickle off the rim of the martini glass after dipping it in. Next, evenly coat the rim by dipping it into the sugar and lemon zest.

Lemon Drop Cake
Lemon Drop Cake

Cake drip & Decorating for Lemon Drop Cake

power for 30 seconds, stirring in between, until smooth. Mix in food coloring and lemon extract, stirring until smooth.

Transfer your ganache to a piping bag or squeeze bottle once it has cooled to a moderate temperature. It should still feel somewhat liquid but should feel somewhat warm. Pour about ¼ cup of the ganache into the martini glass, then rapidly flip the glass over and press it into the cake at an angle (for more instructions on this step, watch my video). Ganache should be slowly drizzled away from the glass, allowing drips to form down the edge of the cake.

After adding a few spiralized lemon slices, pipe swirls of icing around the glass. Garnish the cake’s edge with a few quartered lemon wedges and some lemon zest, if desired.

You’re done! 😉 Best wishes!


Because of the whipped topping, the cake must be covered and refrigerated. The finest flavor for this cake comes from chilling it for a few hours or even overnight.


Calories: 572kcal | Carbohydrates: 83g | Protein: 4g | Fat: 25g | Sodium: 407mg | Sugar: 66g

  Frequently Asked Questions

What is lemon cake made from?

The Story Behind the Recipe. The simplicity of this cake is renowned for its flavour and texture. Fundamental ingredients: sugar and cream butter for the basis; flour, eggs, milk, and lemon. Instead of using brown sugar, we increased the amount of granulated sugar.

Why does lemon cake taste so good?

Lemon zest and juice in the batter itself, lemon icing, and lemon syrup are drizzled on while the cake is still warm with limoncello. Because it has the strongest lemon flavour, you want to use as much of the zest as possible.

What is lemon drizzle cake made from?

Mix flour, baking powder, and salt; mix in lemon sugar. Whisk in the butter, eggs, and milk using an electric mixer until the mixture is light and fluffy. Pour the batter into the preheated loaf pan, then level the top.

What does lemon juice do to a cake?

Because citric acid is found in lemon juice naturally, it combines swiftly with the baking powder’s base to produce sodium citrate and CO2. The product’s decreased pH after baking could result in unwanted flavors and an uneven crust color.

Why is lemon cake dry?

Using incorrect ingredients, incorrectly weighing or mixing the mixture, or overbaking or underbaking the cake. You’ll know how to bake a moist cake every time after you know the typical baking mistakes to avoid.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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