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Berry-Filled Lemon Cake

 Berry-Filled Lemon Cake
This dessert starts with a convenient boxed cake mix. "The cake and glaze have a mild lemon flavor that's delightful paired with fresh berries," says Leanne Kistler of San Antonio, Texas.
14 ServingsPrep: 10 min. Bake: 40 min. + cooling


  • 1-1/4 cups water
  • 3/4 cup egg substitute
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon grated lemon peel
  • 1 package yellow cake mix (regular size)
  • 1/2 cup confectioners' sugar
  • 3 teaspoons lemon juice
  • 2 cups sliced strawberries


  • In a large bowl, combine the cake mix, water, egg substitute, yogurt
  • and lemon peel; 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 40-50 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes; remove from pan to a
  • wire rack to cool completely.
  • Combine sugar and lemon juice; drizzle over cake. Fill center of
  • cake with strawberries. Yield: 14 servings.
Editor's Note: Due to the egg substitute, this cake does not rise very high.
Nutritional Facts: One serving equals 189 calories, 254 mg sodium, trace cholesterol, 38 gm carbohydrate, 4 gm protein,

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Berry-Filled Lemon Cake (continued)

Nutritional Facts: 3 gm fat. Diabetic Exchange: 2 starch, 1/2 fruit, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.