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4 Layer Lemon Sunshine Cake
Prep time
Total time
Recipe type: Appetizer
  • Lemon Cake
  • 2 boxes lemon cake mix
  • 1½ cup softened butter
  • 8 eggs
  • 2 cups lemon lime soda
  • 2 boxes instant lemon pudding
  • all-purpose flour
  • Buttercream Frosting
  • 6 egg whites
  • 3 cups unsalted butter
  • 2 cups granulated sugar
  • Lemon Glaze/Drizzle
  • 3-4 tablespoons fresh lemon juice
  • 2 cups confectioner’s sugar
  • lemon zest of 2 lemons
  1. Lemon Cake
  2. Preheat oven to 325F degrees. Spray your baking pan round with nonstick cooking spray and a flour dusting.
  3. In a medium bowl, combine all the cake ingredients. Mix until thoroughly combined. Divide batter evenly and pour it into batter into 4 round cake pans. Bake for about 30 minutes minutes (until inserted toothpick or fork comes out clean). Allow to cool completely then remove from pan.
  4. Note: I used 9inch cake round pans and Pillsbury Moist Supreme Lemon Cake Mix
  5. Buttercream Frosting
  6. Place the egg whites and sugar in the bowl of an electric mixer. Whisk on low to combine.
  7. Fill a medium saucepan with an inch of water and place over medium heat. Place the mixing bowl on top of the saucepan to create a double boiler.
  8. Whisk egg mixture continuously while it heats up and the sugar dissolves approximately 2 minutes. Once hot, carefully transfer mixing bowl back to the mixer. Beat the mixture on high with the whisk attachment on high speed until you start to see stiff peaks.
  9. Swap out the whisk for the paddle attachment. With the mixer on medium-low, add in the butter and mix until fully incorporated and smooth.
  10. Lemon Glaze/Drizzle
  11. Combine the juice, sugar and zest into a smooth, yet thick glaze. The glaze should be thick enough that it does not run off the entire top of the cake, yet thin enough that it still drips a bit. Adjust the juice and sugar quantities until desired consistency.
  12. Assembly
  13. Place first layer of cake on a stand and trip layers if necessary. Spread ½-3/4 cup of the buttercream on top. Place the second cake layer on top making sure that it is evenly aligned and the surface is flat. Repeat process of frosting the buttercream for the remaining layers.
  14. When you get to the top layer apply a thin layer of the buttercream over the top and around the sides. Use knife to shave off excess buttercream. Allow cake to chill in the refrigerator for 15 minutes.
  15. Remove cake from the refrigerator. Carefully spread ⅔ of the glaze over the top of the cake and let drip over the edge. Use a piping bag or cut ziplock bag for the remaining glaze. Add additional drips to the cake where you see fit.
  16. Decorate with your desired toppings and serve.