I always use the method from "The Cake Mix Doctor" (and use it for ANY flavor cake mix): BASIC YELLOW BUTTER CAKE 1 yellow cake mix (18-1/4 oz.) 1 stick butter (8 Tblsp.) butter, melted (do not use margarine) 1 cup milk (2% or whole  not skim) 3 large eggs 2 tsp. Vanilla extract Preheat oven to 350° F. Grease and flour two 8-inch round cake pans. In large mixing bowl, combine ingredients listed above. Beat just until blended, and no lumps remain. Pour into pans and bake at 350° F. for 27-29 minutes or until cake tests done. If making cupcakes, bake for 20 minutes.

I've made these. Perhaps they are what you seek. The lemon is subtle, there are ground almonds and almond extract as well as ricotta. And I probably posted it on a ricotta thread. Nonna's Lemon Ricotta Biscuits (muffins) from Giada de Laurentiis Prep Time: 15 minutes Cook Time: 20 minutes Yield: 12 muffins 1 1/2 cups plain flour 1/2 cup ground almonds (or extra 1/2 cup flour) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 1 teaspoon sugar or more as needed for sprinkling 1/2 cup (1 stick / 115 grams) unsalted butter, room temperature 1 tablespoon finely grated lemon zest (from 2 lemons) 1 cup whole-milk ricotta cheese 1 large egg 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract 1/3 cup thinly sliced almonds (optional) Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F/ 175 degrees C. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

Coincidentally, I've been thinking about cake mixes...on another thread I wrote about making cupcakes for my grandson's birthday. I was just going to buy plain cupcakes and embellish them, because I want some vanilla, chocolate and need some # of gluten free. So I am really not up to making 3 batches of cupcakes (mostly because I hate the clean up in between batches). But then I realized I'd have to get unfrosted premade cupcakes from the bakery and I thought, sheesh, how lazy is that, buying cupcakes then frosting and decorating on my own. I can just whip out the plain cupcakes. A MIX, I'll use a MIX. Then I started searching on this forum for people's favorites and found this thread. And there are some references on the internet to TJ's having cake mixes, but I can't find out if they still do. Does anyone know? I love their pumpkin bread mix and buy a few boxes to last when they pull their seasonal stuff.

Here's a recipe for Walnut Sour Cream Coffee Cake that I used to make at a restaurant in San Francisco. I got the recipe from the Orowheat Bakery cookbook: Batter: 1 cup butter 1 cup sugar 1 tsp vanilla 2 eggs 2 cups sifted all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 cup sour cream Filling and Topping: 1/3 cup firmly packed brown sugar 1/4 cup white sugar 1 tsp cinnamon 2/3 cup cereal, such as granola, oatmeal, or Müslix 1/2 cup chopped walnuts For the batter, cream butter and sugar together until light and fluffy. Blend in vanilla. Add eggs one at a time and beat until smooth. Sift together flour, baking powder, soda, and salt. Add to creamed mixture alternately with sour cream. For filling and topping: Combine all ingredients thoroughly. Turn half the batter into a buttered 9 inch square baking dish. Sprinkle with half the brown sugar mixture. Cover with remaining batter and sprinkle with the rest of the sugar mixture. Bake at 350° for 50 minutes. Yield: 9 servings You might be able to adapt this for cupcakes.