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I love lemon cake, so when I found this recipe in our local newspaper, I decided to try it. I've been making it ever since. Whenever I bring it to a potluck supper I always take the recipe along, because someone's sure to ask for it!
Nutritional Facts 1 serving (1 slice) equals 484 calories, 23 g fat (4 g saturated fat), 85 mg cholesterol, 373 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Golden Lemon Cake in Country Extra September 1990, p45
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Nov. 02, 2012 by bangall
My family loved this cake. Since I love lemon, I thought it was yummy.Robin
My family loved this cake. Since I love lemon, I thought it was yummy.
Robin
Reviewed on Jul. 13, 2012 by Candon
It's scrumptious and tastes way better then any store bought lemon cakes. I'm not sure how many holes a normal person pokes into the cake, but I went a little crazy and did the outsides too. After glazing it, I took the remaining glaze that fell onto the platter and glazed it a second time. It turned out super moist.
Reviewed on Apr. 29, 2012 by Kristy6
DELICIOUS
Reviewed on Jun. 18, 2009 by patsyo5672
Sounds devine
Reviewed on Jun. 18, 2009 by Sandy McKelvey
I have made a similar cake like this . I use a lemon cake mix bake according to directions, while just out of oven I poke holes with backof wooden spoon then pour cooked lemon pudding into them and over the cake. I refrigerate the cake. While it is cooking mix up another lemon pudding mix, cool thenfold it into cool whip topping andspread over entire cake, simply YUMMY
Reviewed on Jul. 21, 2008 by sandra smith
I have made this cake for over 45 years, only I use yelow cake mix or a Lemon cake mix. My glaze is 1/2 cup RealLemon jc. and 2 cups powered sugar & poured over hot cake that I've poked holes in with meat fork.I do mine in a 9x13 pan at 350 for 40 min. Serve cold with Cool Whip topping.Sandi from MN.
I have made this cake for over 45 years, only I use yelow cake mix or a Lemon cake mix. My glaze is 1/2 cup RealLemon jc. and 2 cups powered sugar & poured over hot cake that I've poked holes in with meat fork.I do mine in a 9x13 pan at 350 for 40 min. Serve cold with Cool Whip topping.
Sandi from MN.
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