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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
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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 26, 2012 by gingerrr
I used a yellow cake mix, and 2 whole eggs because that is what I had. It was excellent. I have made one similar to this before that uses lemonade and powdered sugar for topping. This wasn't quite as tart. It didn't last more than one day.
Reviewed on Apr. 26, 2012 by kd4qjs
This was very moist and my husband loved it. He said it had the best lemon taste ever. My neighbors loved it also.
Reviewed on Apr. 26, 2012 by dmlapeer
I used lemon fat free instant pudding instead of jello since that was what I had on hand, and omitted the applesauce. I also used bottled lemon juice. It came out great, but am going to make it with jello next time to make a comparison. Everone loved it!
Reviewed on Apr. 26, 2012 by trkpur
My whole family and my office mates loved this recipe. I used bottled lemon juice and it came out great. I can't wait to make it again.
Reviewed on Apr. 26, 2012 by stcharlesrose58
I made this cake for a potluck at work as told on the recipe, except I didn't have canola oil and used vegetable oil. Everyone loved it. There were no cake left when I went home from work.
Reviewed on Apr. 26, 2012 by aussieann
This cake was very moist, and quite lemony, I used sugar free jello it didnt seem to affect it any.
Reviewed on Apr. 26, 2012 by mondak66
This is a wonderful lemon cake recipe. I made it for a family event and everyone loved it. I had requests for the recipe! Can't wait for the chance to make it again.
Reviewed on Apr. 26, 2012 by nursebernie
This was delicious as well as easy! I also used sugar free lemon jello, and a reduced sugar cake mix, but I made into cupcakes, and the the tiny little "tartlet" size, for a bite sized treat. I liked that is was diabetic friendly as well. I plan on making this again, but the glaze recipe was way too much for cupcakes, so I would probably cut that in half. And I "dipped" the cake tops, rather than spreading the glaze with a knife. All in all, excellent!
Reviewed on Apr. 26, 2012 by WOODSNANCY
Very good & moist. So easy to make also.
Reviewed on Apr. 26, 2012 by carly324
My family inhaled this cake. I used a yellow cake mix instead and used pure olive oil instead of canola. I also didnt use as much glaze just because it seemed like alot. We loved this!
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