Lemon Cake Recipe
- 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
- 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.
1 piece: 225 calories, 5g fat (1g saturated fat), 0 cholesterol, 266mg sodium, 43g carbohydrate (41g sugars, 0 fiber), 3g protein.
Reviews for Lemon Cake
"The smell while it was baking was amazing but the first bite? That huge pop of lemon was out of this world! We could not stop eating it!!!! It's so easy, I could make it every week."
"I took this cake to a quilt retreat last year. Now it is a requirement for me to attend any future retreats. Really good!"
"Prepared with a gluten free yellow cake mix. Turned out like a very moist lemon bar. Wonderful!"
"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."
"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."
"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."
"I added strawberries. They were great!"
"If you love lemons, this is the cake for you. I used a lemon cake mix instead of white and lemon juice in place of the extract. This can also be made into a layer cake with lemon curd for the filling. Great recipe!"
"Love lemon! Does anyone know if you can use a gluten free cake mix instead?"
"I used a lemon cake mix and baked this in 2-8" layer pans. I omit the lemon extract because I don't like the artificial flavour.and when adding the water, I use lemon juice for the last 2 TB of water and a heaping tsp.of lemon zest. When cooled, I spread lemon pie filling between the two layers and drizzled the glaze over the top. Lemon heaven."
"I hope to be making this cake very soon. I am drooling already. Will send a note after I make the the cake to let you know how much the ladies in my Sunday School liiked the cake. It's beena very, very long time since I have baked a cake.Patricia J. LucasMandeville, LA. 70471"
"I have been making this recipe for many years - - it is my husband's favorite cake. However, my recipe uses a lemon cake mix rather than a white cake mix. It's also better the second day after the cake has time to absorb the lemon glaze. I use a tube pan rather than a 9x13 pan."
"My husband is diabetic and loves lemon, we'll reduce the carbs some by using sugar free lemon gelatin. Every little bit helps and you won't notice a difference in the flavor. Giving it a 4 because we haven't made it yet but looks like it will be very good, easy too."
"Why would you bother to write a review if you haven't even made this cake and "will not because it is loaded with carbs"?!"
"This sounds like it may taste very nice & refreshing. However, I will not make it , for it's LOADED with carbs!!! Treat or not, there is a limit."
"the picture doesn't look like the cake raised and is light and fluffy."
"Light and not to sweet. Great Saturday snack and I will be making it again."
"Love this cake, I can never get enough Lemon flavor, but this cake has it. I will make this over and over. Thanks."
"Easy to make and a great tart flavor...will make again..will be a great summertime go to"
"I made this recipe for a monthly luncheon my church has for retired members. It was easy to make, quite tasty, and I got requests for copies of the recipe. I did not use food coloring, and the cake was quite yellow."
"This cake was sooo good!"
"I made this cake and my husband loved it, also made it and brought it to work for a meeting and everyone in the office said it was good."
"Very tasty. I used sugar free gelatin and powdered egg whites. Also made it into two loaf pans. One for us, one for a family member. Very light and low in sugar for a healthier choice. Will make it again."
"Used a lemon cake mix and bottled lemon juice along with the extract. Light, fluffy,tangy and absolutely delicious! Good recipe!"
"Very fluffy and moist! Doesn't look like the flat, cake bar in the picture. Used SF Lime-Jello, mandarin oranges instead of applesauce, and a lemon cake mix. Was very good and light texture."
"Light and tangy"
"I used a yellow cake mix, and 2 whole eggs because that is what I had. It was excellent. I have made one similar to this before that uses lemonade and powdered sugar for topping. This wasn't quite as tart. It didn't last more than one day."
"This was very moist and my husband loved it. He said it had the best lemon taste ever. My neighbors loved it also."
"I used lemon fat free instant pudding instead of jello since that was what I had on hand, and omitted the applesauce. I also used bottled lemon juice. It came out great, but am going to make it with jello next time to make a comparison. Everone loved it!"
"My whole family and my office mates loved this recipe. I used bottled lemon juice and it came out great. I can't wait to make it again."
"I made this cake for a potluck at work as told on the recipe, except I didn't have canola oil and used vegetable oil. Everyone loved it. There were no cake left when I went home from work."
"This cake was very moist, and quite lemony, I used sugar free jello it didnt seem to affect it any."
"This is a wonderful lemon cake recipe. I made it for a family event and everyone loved it. I had requests for the recipe! Can't wait for the chance to make it again."
"This was delicious as well as easy! I also used sugar free lemon jello, and a reduced sugar cake mix, but I made into cupcakes, and the the tiny little "tartlet" size, for a bite sized treat. I liked that is was diabetic friendly as well. I plan on making this again, but the glaze recipe was way too much for cupcakes, so I would probably cut that in half. And I "dipped" the cake tops, rather than spreading the glaze with a knife. All in all, excellent!"
"Very good & moist. So easy to make also."
"My family inhaled this cake. I used a yellow cake mix instead and used pure olive oil instead of canola. I also didnt use as much glaze just because it seemed like alot. We loved this!"
"I made this for a potluck lunch and everyone really liked it. My Mother-in-law liked it a lot also. It is a very moist recipe and nice that it used egg whites and applesauce."
"Yummy and moist!! I used fresh lemon juice and added a little lemon zest to add a zing!! It was good we could have eaten the entire thing the first night."
"Yummy! Great recipe - omitted food coloring & used grated lemon zest instead of lemon extract. Even tastier the following day!"
"Yummy! I am so glad this recipe was emailed to me! It was very easy to make. I love that it was a lower fat option with the applesauce, canola oil, and egg whites. Definitely will make again!"
"I changed it up a little.....used the sugar free lemon gelatin and sugar free white cake mix. Saved on calories this way. I also used lemon zest in the cake and glaze for a little more pucker. Made it for a garden party and family wants it for them now."
"Wonderful. This recipe is a keeper. I love lemons."
"Lemons! I love lemons!! This recipe is truly a keeper. Anything with lemons is my favorite."
"Always a favorite, but even better if the cake is poked with holes using a meat fork all over and then the glaze poured over the top. The glaze soaking down into the cake makes it perfect."
"This cake is so easy and delicious! I made this twice in the last 3 weeks and it will probably be requested again shortly!"
"WOW! I've tried a lot of lemon cake recipes, and this is definitely one of the best (and easiest)! I did not have lemon extract, so I used 1 teaspoon freshly grated lemon zest. It is very light and moist! Thanks so much for the recipe!"
"this cake is a definate keeper! It is sooo moist and lite.I substituted egg beaters for the whites."
"I used sugar free jello, 1 cup water plus 2 tablespoons lemon juice and no lemon extract - this recipe is a keeper."
"So easy to put together, refreshing with zing. Be sure to add the glaze while warm as it melts into the cake. DELICIOUS and no crumbs."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.