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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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(11-20) of 22 reviews

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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.

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