Orange-Lemon Cake Recipe
Orange-Lemon Cake Recipe photo by Taste of Home

Orange-Lemon Cake Recipe

Publisher Photo
Family and friends will love this moist cake’s refreshing citrus taste. Ann Robinson - Bloomington, Indiana
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 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

Nutritional 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.

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.
Originally published as Orange-Lemon Cake in Simple & Delicious May 2010, p53

Nutritional 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.

Sweet White Wine

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

Reviews for Orange-Lemon Cake

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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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!

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