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Berry-Filled Lemon Cake Recipe
Berry-Filled Lemon Cake Recipe photo by Taste of Home

Berry-Filled Lemon Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES: 14 servings

Ingredients

  • 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

Nutritional Facts

One serving equals 189 calories, 254 mg sodium, trace cholesterol, 38 gm carbohydrate, 4 gm protein, 3 gm fat. Diabetic Exchange: 2 starch, 1/2 fruit, 1/2 fat.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Berry-Filled Lemon Cake in Taste of Home April/May 1999, p16

Nutritional Facts

One serving equals 189 calories, 254 mg sodium, trace cholesterol, 38 gm carbohydrate, 4 gm protein, 3 gm fat. Diabetic Exchange: 2 starch, 1/2 fruit, 1/2 fat.

Sweet White Wine

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

Reviews for Berry-Filled Lemon Cake

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 16, 2014

Prepared as written, other than using eggs (not opposed to egg substitute, just didn't have it on hand). Could not taste the lemon, just tasted like ordinary yellow cake. Easy to prepare, but I probably won't bother since I would have to try to figure out how much additional lemon to add and where. Poppy seeds aren't a bad idea either, that way people will know that its supposed to be lemon.

MY REVIEW
Reviewed Jul. 15, 2013

great cake

MY REVIEW
Reviewed May. 16, 2013

What a great recipe! Used lemon yogurt as others did and it was simply yummy. Family loved it.

MY REVIEW
Reviewed May. 16, 2013

Loved this cake - it was a breeze to make and turned out delicious. I did substitute lemon yogurt for the plain to give it more lemon flavor. Will definitely make again.

MY REVIEW
Reviewed May. 16, 2013

I made this on Mother's Day. The recipe is easy and delicious. It was literally gone in ten minutes. The glaze, strawberries, and lemony cake is a fabulous combo. My husband has already asked for another! I used lemon yogurt in lieu of plain. Will definitely make this again.

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