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Golden Lemon Cake

 Golden Lemon Cake
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!
8-10 ServingsPrep: 20 min. + cooling Bake: 40 min. + cooling

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

  • 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.
  • 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.

2 of 2

Golden Lemon Cake (continued)

Nutritional Facts: 1 serving (1 slice) equals 484 calories, 23 g fat (4 g saturated fat), 85 mg cholesterol, 373 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.