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Orange-Lemon Cake Recipe

Orange-Lemon Cake Recipe photo by Taste of Home

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Family and friends will love this moist cake’s refreshing citrus taste. Ann Robinson - Bloomington, Indiana

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Orange-Lemon Cake Recipe

Prep: 15 min. Bake: 35 min. + cooling

Yield: 12 Servings

15 35 50

Ingredients

1 package lemon cake mix (regular size)
1 package (3 ounces) orange gelatin
2/3 cup water
2/3 cup canola oil
4 eggs
ICING:
1 cup confectioners' sugar
3 to 4 teaspoons orange juice

Directions

In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cake. Yield: 12 servings.

Nutritional Facts 1 slice equals 370 calories, 17 g fat (3 g saturated fat), 71 mg cholesterol, 320 mg sodium, 51 g carbohydrate, 0 fiber, 4 g protein.

Originally published as Orange-Lemon Cake in Simple & Delicious May 2010, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Orange-Lemon Cake

Orange-Lemon Cake

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Reviewed on Aug. 27, 2012 by tramar

I actually used a famous actor's lemonade in a carton in place of the water and always used melted butter in place of the oil when using a boxed mix. Te melted butter always makes it taste from scratch and the lemonade made it taste so fresh.

Adding some orange zest to the Icing is a nice addition too.

You can also make this in a Bundt pan as well.

Reviewed on May. 31, 2012 by cherib

I used a Duncan Hines cake mix and it was dry. Maybe I baked it a little too long? I plan to try again. It did have a good flavor.

Reviewed on Apr. 14, 2012 by nilouve

This cake was easy to make, came out beautifully and was a big hit. I will absolutely be making this again, and soon! I will try the chocolate/cherry version suggested by another reader. I also intend on trying an orange/chocolate version and a rasberry/chocolate version. I found the pop of bright color, so much fun!

Thank you so much for sharing this recipe!

Reviewed on Apr. 05, 2012 by Kewlgranny5

I made this cake 3 times, followed the instructions exact, and all three times it fell.

The first time I thought it was because I under-cooked it, the second time I thought it was because I opened the oven so the last time I left it until the 40 minute timer and guess what? It fell again! Won't be wasting my time on a 4th time!

Reviewed on Aug. 13, 2011 by KY_Cook

I make this at least 2-3 times a month.... it's a favorite of me and my family and is SUPER easy to make! The texture and flavor is truly unbeatable. :)

Reviewed on Aug. 01, 2011 by koinkin

I made this cake for a work potluck. Everyone who tried it loved it and asked for the recipe! The flavor is nice and light, very refreshing.

Reviewed on Apr. 25, 2011 by Junebugs Little Stars

My Mom and Aunt had this as Easter dessert and they LOVED it! Coming from my super picky aunt, that is saying alot! :-) We'll be making this easy & delicious dessert often.

Reviewed on Apr. 12, 2011 by moonbear36

I took this to a bake sale and the lady that bought it called and complemented me on the cake. I offered her the recipe. She was thrilled. We love here at our house to.

Reviewed on Nov. 24, 2010 by rikdea

I have made this as directed, and I have also made it with raspberry jello, using lemon juice in the icing instead of orange juice. I took that one to work (a dental office with 9 people), and it was gone within an hour. Even people who claimed not to like cake ate it, loved it, asked for the recipe. It has also become a family favorite.

Reviewed on Nov. 06, 2010 by skymom747

this cake is so delicious! always moist, i use Duncan Hines cake mixes, so dryness is never an issue.

Reviewed on Oct. 31, 2010 by nan161

Made for my son's birthday - he loves orange cake - and it was great. Those that say it is dry, that's probably because of the cake mix you use. I use nothing but Duncan Hines and cake is always moist.

Reviewed on Oct. 29, 2010 by Rural Girl

Great recipe for brunches, special occasions and everyday. Light and moist.

Reviewed on Jun. 24, 2010 by DKM2

Very moist and tasty! Will definitely make again.

Reviewed on Jun. 14, 2010 by haizman

It was too dry and to orange looking

Reviewed on Jun. 08, 2010 by connieoakley

This cake is OUTSTANDING!!

Reviewed on May. 27, 2010 by homesweethome

For those who would like the recipe.

Orange-Lemon Cake Recipe

Family and friends will love this moist cake's refreshing citrus taste. Ann Robinson - Bloomington, Indiana

12 Servings

Prep: 15 min.

Bake: 35 min. + cooling

Ingredients

1 package (18-1/4 ounces) lemon cake mix

1 package (3 ounces) orange gelatin

2/3 cup water

2/3 cup canola oil

4 eggs

ICING:

1 cup confectioners' sugar

3 to 4 teaspoons orange juice

Directions

In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350Â° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cake. Yield: 12 servings.

Nutrition Facts: 1 slice equals 370 calories, 17 g fat (3 g saturated fat), 71 mg cholesterol, 320 mg sodium, 51 g carbohydrate, 0 fiber, 4 g protein.

Orange-Lemon Cake published in Simple & Delicious May 2010, p53

Reviewed on May. 27, 2010 by wmesser

Love this cake, extremely moist, everyone asked for seconds!

Reviewed on May. 22, 2010 by kpotter0721

Very moist and delicious. Orange flavor really added something to the cake. I also tried this with a chocolate cake and cherry jello. Added bits of marachino(sp)cherries to the batter and then used the juice to make the glaze. It was also good..reminded me of choc covered cherries

Reviewed on May. 19, 2010 by asaner1

Very moist and light. Great for summer. The taste of orange really stands out.

Reviewed on May. 13, 2010 by katha53

Delicious - light and refreshing flavor.

Reviewed on Apr. 30, 2010 by chrissteve

I didn't think we'd like the sweet glaze so instead I served it with a small swirl of chocolate syrup on the plate and a few Mandarin orange segments. It was very tasty and well received. This is a very moist cake.

Reviewed on Apr. 18, 2010 by ermalucas

I baked this cake today and it is superb!!!!!!!!! The church ladies loved it. It is definitely a keeper.

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