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Glazed Lemon Flute Cake Recipe

Glazed Lemon Flute Cake Recipe

My husband says this is the best lemon cake he's ever eaten. A cake mix and lemon gelatin make it a breeze to prepare.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:12-16 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3 ounces) lemon gelatin
  • 4 eggs
  • 2/3 cup water
  • 2/3 cup canola oil
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel

Directions

  • 1. In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes.
  • 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • 3. Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting. Yield: 12-16 servings.

Nutritional Facts

1 slice: 283 calories, 13g fat (3g saturated fat), 53mg cholesterol, 231mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 4g protein.

Reviews for Glazed Lemon Flute Cake

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MY REVIEW
Peggie0203 User ID: 2074993 224063
Reviewed Apr. 3, 2015

"Delicious! I used applesauce for half the oil, and it still tastes rich, although slightly heavier than your usual cake from a mix. I used a French Vanilla cake mix (that's what I had on hand), and then needed to add in about half a teaspoon of lemon extract. I also used milk instead of water ( why not add a little more nutrition, right?) I did not make the glaze.

I made a "trial cake", then decided to make it exactly the same for Easter dinner."

MY REVIEW
zods66 User ID: 7891792 163721
Reviewed Jul. 16, 2014

"Is the glaze supposed to melt and run off?"

MY REVIEW
Katz1372 User ID: 7805297 148727
Reviewed May. 15, 2014

"Making it now with applesauce instead of oil and sugar free jello mix. ( diabetic ) worked out just fine! Really super moist. Will be making this again for sure!!!!"

MY REVIEW
MichelleKTrapp User ID: 4802620 163487
Reviewed May. 9, 2013

"Has anyone tried using half applesauce in place of half canola oil?"

MY REVIEW
honeybunny_SD User ID: 27847 102325
Reviewed Oct. 21, 2011

"A really delicious, moist lemon cake that looks pretty too. Found this recipe in the spring and made it for the first time...have made it at least 6 times since. Everyone just loves it...even people who aren't real lemon lovers. And it's so easy to make...you can make it at the spur of the moment with things you usually have in your pantry."

MY REVIEW
kellermeanie User ID: 5496136 118775
Reviewed Oct. 18, 2011

"Would I make this again?? I have ...several times. As a matter of fact, it's been requested over and over again."

MY REVIEW
TJTrails User ID: 1261407 163138
Reviewed Sep. 27, 2010

"I made this 2 times the week I found the recipe & have made it since. So moist...and even the non-lemon fans in my home at it up. Keeper for sure!"

MY REVIEW
Vickilee1 User ID: 1435765 163719
Reviewed Aug. 31, 2010

"Moist and delicious. Perfect receipe! No changes required. Will definitely make again."

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Wine Pairings

Sweet White Wine

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