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Glazed Lemon Cake Recipe

Glazed Lemon Cake Recipe

"My mother baked this light moist treat when I was a child," shares Missy Andrews of Rice, Washington. "I loved it as much then as my children do now." Boxed cake and pudding mixes make this delightful dessert simple, and at a mere 22 cents a piece, it's frugal as well.
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling YIELD:12 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 3/4 cup canola oil
  • 3 eggs
  • 1 cup lemon-lime soda
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice

Directions

  • 1. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended.
  • 2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  • 3. In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack. Yield: 12 servings.

Nutritional Facts

1 piece: 398 calories, 19g fat (3g saturated fat), 53mg cholesterol, 388mg sodium, 54g carbohydrate (36g sugars, 1g fiber), 3g protein

Reviews for Glazed Lemon Cake

Sort By :
MY REVIEW
Reviewed Apr. 12, 2016

"Great cake very moist I loved the glaze instead of a heavy frosting . I added a little lemon juice and zest to the batter. The whole family thought it was one of the best cakes they have eaten"

MY REVIEW
Reviewed Jan. 21, 2016

"This is a quick and easy cake. It is moist with plenty of lemon flavor. The glaze is like that on glazed doughnuts. My husband gave it 4 stars for taste."

MY REVIEW
Reviewed Mar. 25, 2015

"Excellent cake! Your lemon lovers will be thrilled with this simple cake. The cake was light and the glaze eliminated a heavy frosting from weighing it down. Quick glaze because there is no need to wait to top the cake. As suggested by another reviewer, poking holes in the top of the cake allowed the plentiful glaze to be in every bite!"

MY REVIEW
Reviewed Dec. 12, 2014

"This cake is a hit!!!! I first made this cake two years ago and have been making it ever since. When I first made it, I rushed through it and accidently used the two tablespoons of lemon juice in the batter. I've been doing it that way ever since. Everyone compliments this cake the same stating that it's light and moist. One other thing I do is put holes in the cake so the glaze can run inside. I gave this recipe to a friend and she added a few drops of vanilla extract to the glaze. I tried it as well and it added a little balance of vanilla to the lemon tart taste."

MY REVIEW
Reviewed Jul. 31, 2014

"I was looking for a change from chocolate desserts and am so glad I came across this recipe. This cake is light and delicious - perfect for a summertime dessert. I used diet lemon-lime soda as that is what we had on hand. The final piece of cake in the pan was eaten five days after baking and was still wonderfully moist. We had extra icing on our cake due to the fact that I didn't measure when adding the powdered sugar and ended up needing to stir in additional lemon juice. So, so good!"

MY REVIEW
Reviewed Jun. 15, 2013

"I make this cake frequently, and there are never leftovers! I've shared this recipe with friends, and they, too, always get excellent feedback. I've made it with lemon cake mix for an extra lemon flavor. I've made it with diet soda, to reduce calories. There used to be a sugar-free instant lemon pudding, but I haven't found it in a long time. One of my favorite recipes. Works well as a breakfast cake too!"

MY REVIEW
Reviewed Apr. 21, 2013

"I would love to make this recipe it sounds so good but, is there something that I can substitute for the lemon-lime soda?"

MY REVIEW
Reviewed Mar. 13, 2013

"For the last 3 years, one of my co-workers has asked that I make this for him for his "birthday dessert". Although, not low fat, this is a very good recipe for those special occasions!"

MY REVIEW
Reviewed Jan. 11, 2012

"My daughter made this for Thanksgiving this past year, it was so delightful that she made It again. The first one she made she used essential oils in the icing, OMG, it was awesome."

MY REVIEW
Reviewed Aug. 13, 2011

"I started making this recipe in November, and have made it at least four times since. My husband and I practically ate a whole cake by ourselves one time because it is ssssoooo good!!"

MY REVIEW
Reviewed Dec. 23, 2010

"This cake is light and delish and is my sons favorite. The only variation I made was to prick top with toothpick every 2" before icing which was my mothers idea."

MY REVIEW
Reviewed Aug. 18, 2010

"Mom and I have made it several times for friends and family!!!! Two thumbs up! It's one of our favorite cakes to make!"

MY REVIEW
Reviewed Dec. 26, 2009

"Very good, I made this for a friend's Christmas Birthday."

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Wine Pairings

Sweet White Wine

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