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Orange-Lemon Cake Recipe

Orange-Lemon Cake Recipe

Family and friends will love this moist cake’s refreshing citrus taste and its pretty presentation. —Ann Robinson, Bloomington, Indiana
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling YIELD:12 servings

Ingredients

  • 1 package lemon cake mix (regular size)
  • 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

  • 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.

Nutritional Facts

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

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MY REVIEW
Reviewed Mar. 27, 2016

"Has a great flavor and it was a moist cake. Made it for dessert for Easter. It was a big hit in my family. It's a keeper for me."

MY REVIEW
Reviewed Jun. 27, 2013

"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!"

MY REVIEW
Reviewed Aug. 27, 2012

"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."

MY REVIEW
Reviewed May. 31, 2012

"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."

MY REVIEW
Reviewed Apr. 14, 2012

"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!"

MY REVIEW
Reviewed Apr. 5, 2012

"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!"

MY REVIEW
Reviewed Aug. 13, 2011

"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. :)"

MY REVIEW
Reviewed Aug. 1, 2011

"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."

MY REVIEW
Reviewed Apr. 25, 2011

"My Mom and Aunt had this as Easter dessert and they LOVED it! Coming from my super picky aunt, that is saying alot! :-) We'll be making this easy & delicious dessert often."

MY REVIEW
Reviewed Apr. 12, 2011

"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."

MY REVIEW
Reviewed Nov. 24, 2010

"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."

MY REVIEW
Reviewed Nov. 6, 2010

"this cake is so delicious! always moist, i use Duncan Hines cake mixes, so dryness is never an issue."

MY REVIEW
Reviewed Oct. 31, 2010

"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."

MY REVIEW
Reviewed Oct. 29, 2010

"Great recipe for brunches, special occasions and everyday. Light and moist."

MY REVIEW
Reviewed Jun. 24, 2010

"Very moist and tasty! Will definitely make again."

MY REVIEW
Reviewed Jun. 14, 2010

"It was too dry and to orange looking"

MY REVIEW
Reviewed Jun. 8, 2010

"This cake is OUTSTANDING!!"

MY REVIEW
Reviewed May. 27, 2010

" 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
 "

MY REVIEW
Reviewed May. 27, 2010

"Love this cake, extremely moist, everyone asked for seconds!"

MY REVIEW
Reviewed May. 22, 2010

"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"

MY REVIEW
Reviewed May. 19, 2010

"Very moist and light. Great for summer. The taste of orange really stands out."

MY REVIEW
Reviewed May. 13, 2010

"Delicious - light and refreshing flavor."

MY REVIEW
Reviewed Apr. 30, 2010

"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."

MY REVIEW
Reviewed Apr. 18, 2010

"I baked this cake today and it is superb!!!!!!!!! The church ladies loved it. It is definitely a keeper."

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Wine Pairings

Sweet White Wine

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