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

Wine Pairings

Sweet White Wine

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