Berry-Filled Lemon Cake Recipe

5 12 13
Berry-Filled Lemon Cake Recipe
Berry-Filled Lemon Cake Recipe photo by Taste of Home
Publisher Photo

Berry-Filled Lemon Cake Recipe

Read Reviews
5 12 13
Publisher Photo
This dessert starts with a convenient boxed cake mix. "The cake and glaze have a mild lemon flavor that's delightful paired with fresh berries," says Leanne Kistler of San Antonio, Texas.
Recommended: 21 Easter Cake Recipes
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/4 cups water
  • Egg substitute equivalent to 3 eggs
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon grated lemon peel
  • 1 package (18-1/4 ounces) light yellow cake mix
  • 1/2 cup confectioners' sugar
  • 3 teaspoons lemon juice
  • 2 cups sliced strawberries

Directions

In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries. Yield: 14 servings.
Editor's Note: Due to the egg substitute, this cake does not rise very high.
Originally published as Berry-Filled Lemon Cake in Taste of Home April/May 1999, p16

Nutritional Facts

1 piece: 189 calories, 3g fat (0 saturated fat), 1mg cholesterol, 254mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

  • 1-1/4 cups water
  • Egg substitute equivalent to 3 eggs
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon grated lemon peel
  • 1 package (18-1/4 ounces) light yellow cake mix
  • 1/2 cup confectioners' sugar
  • 3 teaspoons lemon juice
  • 2 cups sliced strawberries
  1. In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  2. Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries. Yield: 14 servings.
Editor's Note: Due to the egg substitute, this cake does not rise very high.
Originally published as Berry-Filled Lemon Cake in Taste of Home April/May 1999, p16

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Reviews forBerry-Filled Lemon Cake

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alfoa User ID: 2078080 53051
Reviewed Aug. 16, 2014

"Prepared as written, other than using eggs (not opposed to egg substitute, just didn't have it on hand). Could not taste the lemon, just tasted like ordinary yellow cake. easy to prepare, but I probably won't bother since I would have to try to figure out how much additional lemon to add and where. Poppy seeds aren't a bad idea either, that way people will know that its supposed to be lemon."

MY REVIEW
jesboc User ID: 6580965 32624
Reviewed Jul. 15, 2013

"great cake"

MY REVIEW
BarbWriter User ID: 4143 69551
Reviewed May. 16, 2013

"What a great recipe! Used lemon yogurt as others did and it was simply yummy. Family loved it."

MY REVIEW
dham User ID: 5295802 53048
Reviewed May. 16, 2013

"Loved this cake - it was a breeze to make and turned out delicious. I did substitute lemon yogurt for the plain to give it more lemon flavor. Will definitely make again."

MY REVIEW
Kerrytru User ID: 6966207 32593
Reviewed May. 16, 2013

"I made this on Mother's Day. The recipe is easy and delicious. It was literally gone in ten minutes. The glaze, strawberries, and lemony cake is a fabulous combo. My husband has already asked for another! I used lemon yogurt in lieu of plain. Will definitely make this again."

MY REVIEW
eyeball4 User ID: 2602555 69539
Reviewed May. 14, 2013

"AuntieA1955-U proved STUPID!"

MY REVIEW
AuntieA1955 User ID: 5002278 69538
Reviewed May. 13, 2013

"to der vermonttaxlady...how many eggy weggy do yer needy weedy fer der 3/4c. o der eggy subby wubby...the same amounty as it takes you to skrew in a light bulb, every buddy knows dat...7,346! If you can't figure to cracka-lacklin der eggys in der measure cuppy and ask a silly willy question, den I guess der get a silly answer! So HA"

MY REVIEW
bahaokie User ID: 2608373 69537
Reviewed May. 11, 2013

"This sounds wonderful. I always love citrus flavored cakes. I also like the use of egg substitute. To vermonttaxlady, egg substitute cartons tell you the egg equivalent."

MY REVIEW
MsPattyinLoveland User ID: 5671128 49595
Reviewed May. 10, 2013

"Made this for my mother-in-law and she LOVED it! I didn't use the box mix but my homemade to where it was organic and natural. Used 4 egg whites instead of the egg substitute as well. I have a pan that makes a "hollow" circle in the cake ring so I filled it with mixed berries (raspberry, strawberries and blueberries) along with fresh whipped cream. It was such a surprise when you cut into it. This is a keeper."

MY REVIEW
sdeb User ID: 5934110 203054
Reviewed Apr. 13, 2012

"3 eggs equal 3/4 cup of egg substitute"

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