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Lemon Cake

 Lemon Cake
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
15 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 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 McCormick® Pure Lemon Extract
  • 4 drops yellow food coloring, optional
  • 1-1/2 cups confectioners' sugar
  • 1/3 cup lemon juice


  • 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.
  • 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.
  • 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.

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Lemon Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.