Lemon Cake Recipe

Lemon Cake RecipePhoto by: Taste of Home Lemon Cake Recipe Rating 5

This fluffy cake is full of citrus flavor but not much fat or cholesterol. Preparation starts with a boxed mix for convenience and ends with a refreshing two-ingredient lemon glaze.

This recipe is:

Healthy

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Lemon Cake Recipe
  • Prep: 20 min. Bake: 25 min. + cooling
  • Yield: 15 Servings
20 25 45

Ingredients

  • 1 package (18-1/4 ounces) white cake mix
  • 1 package (3 ounces) lemon gelatin
  • 1 cup plus 2 tablespoons water
  • 4 egg whites
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon canola oil
  • 1 teaspoon lemon extract
  • 4 drops yellow food coloring, optional
  • LEMON GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/3 cup lemon juice

Directions

  • In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
  • Meanwhile, for glaze, in a small bowl, combine confectioners' sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely. Yield: 15 servings.

Nutritional Analysis: 1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.

Originally published as Lemon Cake in Light & Tasty April/May 2005, p27

Healthy Cooking

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Reviews for Lemon Cake (4)

Lemon Cake Recipe

Lemon Cake

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Reviewed on Aug. 30, 2010 by pohl1959

WOW! I've tried a lot of lemon cake recipes, and this is definitely one of the best (and easiest)! I did not have lemon extract, so I used 1 teaspoon freshly grated lemon zest. It is very light and moist! Thanks so much for the recipe!


Reviewed on Jun. 09, 2010 by JudithRN3

this cake is a definate keeper! It is sooo moist and lite.

I substituted egg beaters for the whites.


Reviewed on Apr. 10, 2010 by CWOCN

I used sugar free jello, 1 cup water plus 2 tablespoons lemon juice and no lemon extract - this recipe is a keeper.


Reviewed on Aug. 14, 2009 by marchgirl

So easy to put together, refreshing with zing. Be sure to add the glaze while warm as it melts into the cake. DELICIOUS and no crumbs.

 
 
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