Homemade cake mix is a great alternative to prepackaged, store-bought cake mixes, which often contain preservatives and other additives. Taking the time to measure out and mix your dry cake ingredients before you bake can save you time and energy. Prepare a basic yellow cake mix ahead of time and flavor it with lemon juice and lemon zest right before baking for a quick lemon cake recipe. Dress up lemon cake with a lemon curd filling or a lemony buttercream icing, or simply serve it on its own with a dollop of whipped cream.
Basic Yellow Cake Mix
Sift 2 3/4 cups of cake flour into a mixing bowl.
Add 1 3/4 cups of sifted superfine baker's sugar. If you cannot find superfine sugar, run regular sugar through a blender or food processor until the sugar becomes fine and powdery.
Measure and sift 2 tsp. of baking powder and 3/4 tsp. of salt into the mixing bowl.
Whisk together the flour, sugar, baking powder and salt.
Package into a resealable plastic bag, mason jar or another airtight container. Store in the freezer for up to 3 months.
Add the lemon flavoring right before baking. To make lemon cake, cream 3/4 cup unsalted butter with a stand or hand mixer. Add 3/4 cup milk, 1 tsp. vanilla, 3 whole eggs, 1/4 cup lemon juice and the zest of one lemon to the butter. Slowly mix in the premade dry ingredients to the lemon flavored wet ingredients. Bake for 25 to 30 minutes at 350 degrees Fahrenheit.
Each batch of dry cake mix makes one 9-inch by 13-inch pan or two 8-inch round pans.
Skip the lemon juice and zest for a classic yellow cake or add poppy seeds for a lemon-poppy seed cake.