Orange-Lemon Cake Recipe
- 1 package lemon cake mix (regular size)
- 1 package (3 ounces) orange gelatin
- 2/3 cup water
- 2/3 cup canola oil
- 4 eggs
- 1 cup confectioners' sugar
- 3 to 4 teaspoons orange juice
- 1. In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
- 2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 3. Combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cake. Yield: 12 servings.
1 slice: 370 calories, 17g fat (3g saturated fat), 71mg cholesterol, 320mg sodium, 51g carbohydrate (36g sugars, 0g fiber), 4g protein
Reviews for Orange-Lemon Cake
"Very nice flavor. As suggested in another review, I used lemonade in place of the water. Denser cake... which we like. Will definitely make again!"
"I actually used a famous actor's lemonade in a carton in place of the water and always used melted butter in place of the oil when using a boxed mix. Te melted butter always makes it taste from scratch and the lemonade made it taste so fresh.Adding some orange zest to the Icing is a nice addition too.You can also make this in a Bundt pan as well."
"I used a Duncan Hines cake mix and it was dry. Maybe I baked it a little too long? I plan to try again. It did have a good flavor."
"This cake was easy to make, came out beautifully and was a big hit. I will absolutely be making this again, and soon! I will try the chocolate/cherry version suggested by another reader. I also intend on trying an orange/chocolate version and a rasberry/chocolate version. I found the pop of bright color, so much fun!Thank you so much for sharing this recipe!"
"I made this cake 3 times, followed the instructions exact, and all three times it fell.The first time I thought it was because I under-cooked it, the second time I thought it was because I opened the oven so the last time I left it until the 40 minute timer and guess what? It fell again! Won't be wasting my time on a 4th time!"
"I make this at least 2-3 times a month.... it's a favorite of me and my family and is SUPER easy to make! The texture and flavor is truly unbeatable. :)"
"I made this cake for a work potluck. Everyone who tried it loved it and asked for the recipe! The flavor is nice and light, very refreshing."
"I took this to a bake sale and the lady that bought it called and complemented me on the cake. I offered her the recipe. She was thrilled. We love here at our house to."
"I have made this as directed, and I have also made it with raspberry jello, using lemon juice in the icing instead of orange juice. I took that one to work (a dental office with 9 people), and it was gone within an hour. Even people who claimed not to like cake ate it, loved it, asked for the recipe. It has also become a family favorite."
"this cake is so delicious! always moist, i use Duncan Hines cake mixes, so dryness is never an issue."
"Made for my son's birthday - he loves orange cake - and it was great. Those that say it is dry, that's probably because of the cake mix you use. I use nothing but Duncan Hines and cake is always moist."
"Great recipe for brunches, special occasions and everyday. Light and moist."
"Very moist and tasty! Will definitely make again."
"It was too dry and to orange looking"
"This cake is OUTSTANDING!!"
" For those who would like the recipe.Orange-Lemon Cake Recipe Family and friends will love this moist cake's refreshing citrus taste. Ann Robinson - Bloomington, Indiana 12 Servings Prep: 15 min. Bake: 35 min. + cooling Ingredients 1 package (18-1/4 ounces) lemon cake mix 1 package (3 ounces) orange gelatin 2/3 cup water 2/3 cup canola oil 4 eggs ICING: 1 cup confectioners' sugar 3 to 4 teaspoons orange juice Directions In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cake. Yield: 12 servings. Nutrition Facts: 1 slice equals 370 calories, 17 g fat (3 g saturated fat), 71 mg cholesterol, 320 mg sodium, 51 g carbohydrate, 0 fiber, 4 g protein. Orange-Lemon Cake published in Simple & Delicious May 2010, p53 "
"Love this cake, extremely moist, everyone asked for seconds!"
"Very moist and delicious. Orange flavor really added something to the cake. I also tried this with a chocolate cake and cherry jello. Added bits of marachino(sp)cherries to the batter and then used the juice to make the glaze. It was also good..reminded me of choc covered cherries"
"Very moist and light. Great for summer. The taste of orange really stands out."
"Delicious - light and refreshing flavor."
"I didn't think we'd like the sweet glaze so instead I served it with a small swirl of chocolate syrup on the plate and a few Mandarin orange segments. It was very tasty and well received. This is a very moist cake."
"I baked this cake today and it is superb!!!!!!!!! The church ladies loved it. It is definitely a keeper."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.