Lemon Cake Recipe
Lemon Cake Recipe photo by Taste of Home

Lemon Cake Recipe

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This fluffy cake is full of citrus flavor but not much fat or cholesterol. Preparation starts with a boxed mix for convenience and ends with a refreshing two-ingredient lemon glaze.—Bonita Giesbrecht, Glenn, California
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 15 servings


  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) lemon gelatin
  • 1 cup plus 2 tablespoons water
  • 4 egg whites
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon canola oil
  • 1 teaspoon lemon extract
  • 4 drops yellow food coloring, optional
  • 1-1/2 cups confectioners' sugar
  • 1/3 cup lemon juice

Nutritional Facts

1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.


  1. In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
  3. Meanwhile, for glaze, in a small bowl, combine confectioners' sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely. Yield: 15 servings.
Originally published as Lemon Cake in Light & Tasty April/May 2005, p27

Nutritional Facts

1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.

This recipe pairs well with a sweet white wine.

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Reviewed Sep. 23, 2014

I took this cake to a quilt retreat last year. Now it is a requirement for me to attend any future retreats. Really good!

Reviewed May. 11, 2014

Prepared with a gluten free yellow cake mix. Turned out like a very moist lemon bar. Wonderful!

Reviewed May. 10, 2014

SO simple! I made in 13x9 for a friend's birthday surprise, accidentally omitting the oil and it still was delicious! I am making it today w/ lemon cake mix and sugar-free gelatin, other suggested 'tweaks' and baking in a bundt pan for a beautiful Mother's Day cake.

Reviewed May. 9, 2014

I've made this twice, using 2 eggs, lemon cake mix, lemon juice and zest. Omitted lemon extract and food coloring. FANTASTIC!! Very light & refreshing.

Reviewed May. 7, 2014

I have baked this cake twice. The first time, I accidentally included the lemon juice in with the cake. The result was a nice-tasting lemon cake. The second time, I followed the directions and finished the cake with the glaze. What a difference! So good, especially with fresh strawberries and a little whipped cream.

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