Back to Golden Lemon Cake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Golden Lemon Cake Recipe

Golden Lemon Cake Recipe

I love lemon cake, so when I found this recipe in our local newspaper, I decided to try it. I've been making it ever since. Whenever I bring it to a potluck supper I always take the recipe along, because someone's sure to ask for it!
TOTAL TIME: Prep: 20 min. + cooling Bake: 40 min. + cooling YIELD:8-10 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 3/4 cup vegetable oil
  • 3/4 cup warm tap water
  • 4 eggs
  • 1 package (3 ounces) lemon gelatin
  • 1 teaspoon lemon extract
  • TANGY CITRUS GLAZE:
  • 2/3 cup orange juice
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 3/4 cup confectioners' sugar

Directions

  • 1. For cake, combine all ingredients in large bowl. Beat at low speed until moistened, then at medium speed for 2 minutes. Pour batter into greased and floured 12-cup tube pan. Bake at 350° for 40-50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove cake and place on wire rack.
  • 2. For glaze, combine ingredients in saucepan; bring to a boil and simmer 5 minutes. Let cool at least 10 minutes. Place platter under wire rack. Using toothpick, poke holes in top of cake; pour glaze over top and sides. Allow cake to cool completely before cutting. Yield: 8-10 servings.

Nutritional Facts

1 slice: 484 calories, 23g fat (4g saturated fat), 85mg cholesterol, 373mg sodium, 63g carbohydrate (43g sugars, 1g fiber), 5g protein

Reviews for Golden Lemon Cake

Sort By :
MY REVIEW
Reviewed Oct. 3, 2013

"I made this for a church's ladies night out. I used lemon flavored olive oil for the vegetable oil. I got rave reviews and the recipe was requested numerous times."

MY REVIEW
Reviewed Nov. 2, 2012

"My family loved this cake. Since I love lemon, I thought it was yummy.

Robin"

MY REVIEW
Reviewed Jul. 13, 2012

"It's scrumptious and tastes way better then any store bought lemon cakes. I'm not sure how many holes a normal person pokes into the cake, but I went a little crazy and did the outsides too. After glazing it, I took the remaining glaze that fell onto the platter and glazed it a second time. It turned out super moist."

MY REVIEW
Reviewed Apr. 29, 2012

"DELICIOUS"

MY REVIEW
Reviewed Jun. 18, 2009

"Sounds devine"

MY REVIEW
Reviewed Jun. 18, 2009

"I have made a similar cake like this . I use a lemon cake mix bake according to directions, while just out of oven I poke holes with backof wooden spoon then pour cooked lemon pudding into them and over the cake. I refrigerate the cake. While it is cooking mix up another lemon pudding mix, cool thenfold it into cool whip topping andspread over entire cake, simply YUMMY"

MY REVIEW
Reviewed Jul. 21, 2008

"I have made this cake for over 45 years, only I use yelow cake mix or a Lemon cake mix. My glaze is 1/2 cup RealLemon jc. and 2 cups powered sugar & poured over hot cake that I've poked holes in with meat fork.I do mine in a 9x13 pan at 350 for 40 min. Serve cold with Cool Whip topping.

Sandi from MN."

Loading Image

Wine Pairings

Sweet White Wine

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