Easy Lemon Brownies You’ll Love (Made From Cake Mix)


Folks rave over these moist, dense, lemon brownies made from a cake mix and drizzled with a fresh lemon juice glaze. Easy and delicious!!!

easy lemon cake mix brownies

If you are a lemon lover (that would be me), this recipe will become one of your go-to easy sweet treats! When you need to take a dessert to a party, picnic or small group, make these! They travel well (much easier than cake), can be eaten by hand (no utensils needed), and look lovely on a platter or dessert tray.

When I shared this strawberry brownies recipe years ago, it went viral. It has been pinned over 2 million times and is a brownie recipe fave. This lemon version (in my opinion) is just as good as the strawberry one IF lemon is your jam:-) But my thinking is~why not make BOTH? In fact, I often make a batch of each to take to parties so that folks can sample both:-).

What do lemon brownies from cake mix taste like?

These lemon brownies have the texture of brownies~cake like with a dense, moist middle. The glaze dries to a crackle on top, giving them a bit of “glazed doughnut” flair. They are intensely lemony, especially with the lemon glaze. 

How do you make lemon brownies from cake mix?

You make lemon brownies easily from cake mix by using the following ingredients:

  • lemon cake mix (I love Duncan Hines)
  • 2 large eggs
  • 1/3 cup oil
  • 1/2 tsp lemon extract (optional but increases lemon flavor)
How do you make glaze for cake mix brownies?

You can glaze these brownies for added flavor and a lovely exterior. My go to glaze is as follows:

  • 1 cup powdered sugar
  • 1-2 TB lemon juice or water
  • 1/2 tsp lemon extract (if using water; this adds more lemon flavor)

lemon brownies cake mix

Can lemon brownies be made ahead and frozen?

Lemon brownies can be made ahead and frozen in a ziplock freezer bag (for up to 3 weeks). Simply thaw at room temperature an hour or more before serving.

What tools are helpful in making lemon brownies?

I share below some of the kitchen tools and gadgets that I use for these brownies (and other baked goods). These are my favorites for measuring, timing, baking, glazing, etc….

So for a quick dessert to take to someone or serve on a dessert table, strawberry or lemon brownies are both savvy options! Whichever flavor you choose, don’t skip the glaze; it takes them over the top. Watch in the video below how quick and easy it is to glaze these.

I’d love to hear from any of you who try these brownies. Thanks so very much for visiting my site. As always, be blessed, and stay savvy!

lemon brownies cake mix

Lemon Cake Mix Brownies

Yield: 16
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

These glazed lemon brownies from cake mix will get raves from friends and family!


  • 1 box lemon cake mix
  • 2 eggs
  • 1/2 tsp lemon extract (optional)
  • 1/3 cup oil
  • GLAZE:
  • 1 cup powdered sugar
  • 1-2 TB fresh lemon juice (to desired consistency)


  1. Preheat oven to 350 degrees.
  2. Line an 8" square baking pan with parchment paper; spray with cooking spray.
  3. Mix cake mix, eggs, oil and extract with a mixer until well combined.
  4. Spread batter evenly into pan.
  5. Bake for 15 minutes or until brownies just begin to set, being careful not to overcook.
  6. When done allow brownies to cool before lifting from pan with parchment paper
  7. Set brownies aside to cool.
  8. Mix lemon juice and powdered sugar until smooth.
  9. Spread lemon glaze on top of brownies.
Nutrition Information
Yield 18 Serving Size 1
Amount Per Serving Calories 178Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 21mgSodium 220mgCarbohydrates 30gFiber 0gSugar 19gProtein 2g

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  1. Just finished making your lemon brownie recipe. Tried one and they are delicious. I had read some said that the batter was very stiff. So I added a tablespoon of fresh lemon juice to batter. Turned out perfect. Will make again and put some in freezer. I did bake in 9 x9 pan. But think the 8 inch pan would be little thicker.
    Thanks for a great recipe.

  2. Hi Linda, I always use the “watch method” when doubling. I look at them to see when the surface gets cracks and begins to pull away!! Insert a toothpick in the center until it comes out clean!!

  3. Katrina, your comments are SO helpful!!! I love it when readers share such practical tips for others. You are super savvy in the kitchen. You need your own blog!!! Best to you, my friend!!! XoXo

  4. I just made this recipe for my mom (who is a Lemon Freak) for Mother’s Day. It is exactly what I was looking for, a tangy, lemony bar packed with punch! I just wanted to offer a few comments to those who are having trouble with this recipe.
    1. I did use Duncan Hines brand only because that is what I had on the shelf.
    2. It is a VERY stiff batter, so be prepared. I used a hand mixer.
    3. I combined the wet ingredients first. I went with two teaspoons of lemon extract for my mom’s taste. Then I added half the dry cake mix. Once incorporated I added the other half. That is when you need some muscle to hold onto the mixer.
    4. I sprayed the 8 X 8 pan then lined it with parchment paper. The spray helped the paper stay in place.
    5. Once I was able to remove all the batter from the beaters it was hard to actually spread the batter evenly. I wet the back of a tablespoon with water and it spread like a dream. I had to wet the spoon several times til the batter was evenly spread throughout the pan.
    6. I baked it at 350 for 15 minutes and then turned the heat back to 320 for about another 5 minutes til it got golden brown on top. Then I let it rest on top of the stove in the heat of the pan because I was afraid of the “googy” center possibility.
    7. After slightly cooled, I lifted the parchment out on to a cutting board, spread the glaze and trimmed off all the edges. I made a little extra glaze so the entire top was glazed, not just drizzled, again for my mom’s liking. I cut 2” squares and placed them in cupcake liners. All 9 squares fit perfect into my clear container. I wish I had taken a picture. They looked like something from an expensive bake shop. Tied it up with a big golden bow and made one mom very happy!
    I usually don’t write reviews but this was such a success that I wanted to give some inspiration to those who might have had trouble.
    I would like to try the strawberry version for myself and drizzle some dark chocolate on top. They really do look impressive. Thank you, Jamie

  5. Hi Cheryl, I am sorry yours didn’t turn out! Yes the batter is stiff….but I have never had the problem you are describing. It sounds like perhaps your oven temp might need to be lower. Some ovens run hotter than others. Best to you!

  6. I should have went with my first instinct, and made something else, anything else. I don’t mean to be rude but as I was mixing this with my hand mixer and it was so stiff it would barely move I knew something was wrong.I wanted to give it a chance so I carried on with the recipe best I could it was nice and golden brown when it came out of the oven still a little bit soft it took about 22 minutes all together. I didn’t want to overcook it as you stated. After about a half an hour I transferred it or tried to transfer it to a plate and it just fell apart it was still raw in the middle and there isn’t anything that could be done to save it.I guess I learned my lesson I’ll make things from scratch.

  7. Hi Courtney! Thanks for sharing that; it is super helpful! I’ve always used a mixer and have never had a problem, but for those who thought about stirring by hand, this is a great tip!!!!

  8. I’ve figured out why everyone’s results are so different! The first time I made it it never set up and was super runny (but still delicious! ) and the second time it was more of the brownie consistency. The only thing I did different is the first time I just stirred everything together with a fork (i can be lazy sometimes) and the second time I used a mixer. I feel like using a mixer made all the difference!

  9. Hi Carol, I am sorry yours didn’t turn out well. It could be several things. I typically use a 9 x 9 (which could make a bit of difference in cook time). Since oven temps do vary, I suggest looking at the exterior of the brownies before opening the oven door or removing them (once you do this, it seems they never finish baking lol). I wait until I see cracks beginning to form on the top of the brownies. When they just start to pull away from the edge of the pan (but before they start turning brown on the edges), I’ll remove. They also firm up a bit after removing. I hope all this helps. They really are yummy when they turn out well!!!

  10. Just tried this recipe and I have questions. We used an 8×8 pan but like some others, brownies weren’t at all done, even after an extra 10 minutes in the oven. Oven temp was 350 checked by a thermometer.

    Typical brownie baking time is 25 min…we were wondering why this would be so much less.

    Thanks for sharing this idea!

  11. Hi there Audra! I’m so sorry you are having this problem! What size pan are you using? The first thing I would do is maybe go a little larger (if you used an 8 x 8 pan, maybe you should try a 9 x 9 or 9 x11). This is probably going to work, as the brownies might have been too thick for some reason. Also, did you use a regular lemon cake mix or did it have pudding in the mix? I always use Duncan Hines, and it does not have pudding in it. This could make a difference. Lastly, make sure you put them in the center rack of the oven, and don’t open the oven door until you see tiny cracks starting to form in the top of the brownies. Opening the oven door drops the temp rapidly, and after this it is hard to make the brownies “finish.” I hope this helps! Please circle back and let us all know what you try and what works! Blessings to you my friend!!! XoXo

  12. Hi there! I’m excited to try these brownies from your recipe. Can’t go wrong with lemon anything, right? Anyway, I do have a question. I baked them for the suggested amount of time (15 minutes) pulled them out, let them cool and found out they were still very doughy. I then put them back in for an additional 10 minutes and still the same result. So now they’ve been in for an additional 15 minutes and I’m a bit concerned there going to turn out too dry. Did anyone else have this issue? It’s not my oven.. I stuck a thermometer in there to test it and it’s right at 350. Was that 15 minutes for a convection oven? Maybe that’s my issue as mine is just a standard oven. Thank you!

  13. Hi there Hollie! I prefer an 8 x 8 pan; however, I have used a 9 x 11 and 9 x 9. All worked fine; it just depends on how thick you want your brownies to turn out. When you use a larger pan, you might need to adjust cooking time. Just watch them and remove before the edges turn brown! Hope you enjoy them!!! Xo

  14. Is this correct that you use an 8 inch pan? or should it be a 9 by 11 inch. thank you for your reply

  15. Hi Roxy! You can absolutely freeze this without the glaze. I freeze them with the glaze, as it is easier to glaze the brownies while warm. You might want to consider this if you plan to glaze them. The only slight “issue” freezing with glaze is that the glaze gets moist and a bit sticky during thawing, but it dries to normal in a few hours. Let me know how you like these!!! Xo

  16. Just wondering if these lemon brownies are freeze-able without the glaze? They sound delicious and am anxious to try. I live alone and could only make for big family get to gethers. Freezing would be a great way for me to enjoy these. Thank you

  17. Hi Anne Marie, I love this idea!!! I am going to try that next. I’ll bet it made it taste even more authentic using fresh lemons. Thank you for sharing!!! XoXo

  18. I didn’t have any lemon extract on hand, but I wanted extra lemon kick in my glaze, so I added a few teaspoons of lemon zest. It really turned out great. Just an idea if you need a substitute.

  19. Hi Toni, that is so frustrating, I know!!! Duncan Hines has a lemon mix as does Pillsbury? Maybe this time of year they pull it? Perhaps it is seasonal? You might try a white cake mix and add a small box of lemon pudding or lemon jello mix. You could also use lemon extract~I’d add at least 1 tsp maybe 2. Then use fresh lemon juice and confectioner’s sugar for the glaze. If you try this, please let me hear how it turns out!!!! XoXo

  20. I’ve gone to 3 stores and CAN NOT find “Lemon Cake” mix. Is there anything I could use to substitute the lemon cake mix? I Love Lemons and really want to make this later today. I don’t know. I was thinking about what if I used a white cake mix or the yellow cake mix or the “Buttery Recipe” cake mix??? Just add something to eat to give the lemon flavor???

  21. Absolutely wonderful. Delicate, fluffy, moist, with a perfect balance of sweet and tart. Made exactly as written with exception of, vanilla extract instead of lemon.
    Thanks for recipe

  22. Hi David, I am so sorry~my recipe nutrition calculator is not working. The info is NOT what it is currently. It is like a normal brownie or cookie. If you go to my strawberry brownies recipe, the nutrition information on it should be correct (and the same for lemon version). Thanks! Let me know how these turn out!

  23. I was getting ready to make this dessert until I read the nutritional information. Am I reading the per serving info wrong or is one serving really over a 1,000 calories and has 74 grams of fat? That seems really high.

  24. Hello I used cake mix with pudding so I hope this works :(
    I didn’t see that until after I had put them in the oven…

  25. Thank you for this recipe –
    What a wonderful use for cake mix!

    I used gluten-free white cake mix and added about a tablespoon of Simply Organic lemon flavor. I set the timer for 10 minutes, checked to see if the “brownies” were done (they were not) and then kept checking every 2 minutes until abut 18-20 minutes had elapsed – and they were done!

    My husband and I thought that the lemon brownies were delicious and sweet without the glaze (I had no confectioner’s sugar in the house)!

    Next time, I want to try to make these without eggs (maybe using Egg Replacer) to create an option for vegans!

  26. Hi Christy! Thanks so much for the sweet comments, and I agree~these brownies are a keeper! I like them so much better than traditional lemon bars:-) The strawberry version is great also if you ever want to give them a try. Blessings to you!!! Xo

  27. OMG! I absolutely love these! I love lemon anything and I would have never thought brownies. These are just enough lemon and not too sweet Nd the glaze puts them over the top. Definitely a keeper!♥️

  28. Hi Dana! Certainly! Parchment paper is FAB and helps lift the brownies out of the pan whole for clean and easy cutting. But if you don’t have it, just let the brownies cool and see if they will pop out if the pan turned upside down. If not, just cut the brownies in squares as best as you can. Let me know if it turns out!

  29. Hi. What do you mean by mix the lemon juice and powdered sugar? Like mix and heat or just mix and drizzle. First time baker here.

  30. Jen, I am so glad your family likes them! We love them too, and it is so nice to have something yummy and easy to whip up when a sweet tooth strikes:-)

  31. I love any type of lemon dessert! This is a great twist for lemon cake. I can’t wait to make these! Yummy!

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