Moist Lemon Ring Cake

Moist Lemon Ring Cake with Lemon FillingClearly I’ve been on a lemon kick lately! In the past two months, I’ve shared my Glazed Raspberry Lemon Scones, Vanilla Bean Cupcakes with Lemon Filling, and now this Moist Lemon Ring Cake!

Plus, lemon just shouts Spring to me! BTW: Did you happen to see my Spring Home Tour last week, where I brought the outside in? You’ll see a bowl of lemons sitting on my kitchen island! Lemons (and other fruits) are a great, inexpensive way to add some spring to your home décor – and all I had to do was ransack my fridge! You can read and see more of my Spring Home Tour, along with a few of my blogger friends, HERE.

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Back to my delicious, moist lemon ring cake

If you’re in the mood for a light and fresh cake, one that’s perfect for spring, this moist lemon ring cake is perfect for you! Your family will love biting into a piece of the cake with that extra tasty WOW lemon pie filling.

And this cake is really easy because it starts with a box of yellow cake mix. That’s right, you read it correctly! Feel free to make the cake from scratch, but I prefer the easy cake mix in a box route! haha

Moist Lemon Ring Cake

A delicious, moist cake recipe filled with lemon and topped with a sweet lemon glaze.
Course Dessert
Cuisine Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


  • 1 box yellow cake mix
  • 1 T butter to grease cake pan
  • 1/2 cup vegetable oil
  • 1 cup orange juice
  • 1 3.4 oz package instant lemon pudding
  • 3 eggs
  • Lemon pie filling I like Duncan Hines brand
  • 1 cup confectioner’s sugar
  • 2-3 T lemon juice


  • 1 cup confectioners’ sugar
  • 2-3 Tablespoons fresh lemon juice.


  1. Preheat oven to 350°F
  2. Grease an angel food cake pan with butter.
  3. In a large bowl, whip cake mix, oil, orange juice and instant pudding together until smooth.
  4. Add 3 eggs one at a time, beating after each egg.
  5. Pour batter into the well-greased angel food pan.
  6. Using a pastry bag, pipe a ring of Lemon pie filling on top of the batter.
  7. Bake at 350°F for 50 minutes.
  8. Remove the side of the pan, leaving the center and cake intact to cool for 3 minutes on a cooling rack and immediately begin the glaze.
  9. To make the glaze, mix the confectioner’s sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary.
  10. Brush glaze over the top of the cake.

Note: My family likes to put the finished cake in the fridge – and then cut off large sliver pieces for days! Enjoy…

10″ white cake stand | Artificial mini lemons | Baking brush




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  1. Tana,
    Your lemon cake looks scrumptious! I want to run out to my lemon tree and grab some lemons and bake this cake right now! Hey thanks for sharing this wonderful post over on our Friday Friends Parade Linky Party!

    1. Hi Janine! Thanks for visiting… heck ya, go grab some fresh lemons and start baking! I love the Friday Friends Parade Linky Party – so fun to participate and see what others share. xo

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