Lemon Cake Recipe
Lemon Cake Recipe photo by Taste of Home

Lemon Cake Recipe

Publisher Photo
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

Ingredients

  • 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
  • LEMON GLAZE:
  • 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.

Directions

  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.

Sweet White Wine

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

Reviews for Lemon Cake

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed May. 11, 2014

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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed May. 1, 2014

I added strawberries. They were great!

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