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Glazed Lemon Flute Cake

My husband says this is the best lemon cake he's ever eaten. A cake mix and lemon gelatin make it a breeze to prepare.—Brenda Daugherty, Lake City, Florida
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    12-16 servings


  • 1 package yellow cake mix (regular size)
  • 1 package (3 ounces) lemon gelatin
  • 4 large eggs, room temperature
  • 2/3 cup water
  • 2/3 cup canola oil
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest


  • In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting.
Nutrition Facts
1 slice: 283 calories, 13g fat (3g saturated fat), 53mg cholesterol, 231mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 4g protein.

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  • Laurel
    May 5, 2020

    This is a fantastic recipe! It's very moist and lemony ?? and so refreshing. My family loved it. I'm making one right now to take and share with my coworkers tomorrow. Thank you for sharing your recipe!

  • Alake
    Dec 25, 2019

    Thank you for this wonderful recipe, it’s a favorite favorite

  • mbrech119
    Sep 29, 2019

    I have made this several times - it's awesome! I sometimes add 1/2 tsp of lemon extract to the batter as there can never bee too much lemon. I didn't have a lemon for zest, so I added a few drops of lemon extract in the frosting, also. It is light and refreshing - my only complaint is it never sticks around overnight for the flavor to "mature"!! I love it.

  • fonsagrada
    Sep 12, 2019

    Followed recipe exactly. I have made many bunt cakes in the past with great success. This one, unfortunately fell in the center while baking. I never opened the oven door which can cause the cake to fall. It did come out of the pan okay . Any one know why this recipe would fail?

  • Tee Nah
    Mar 16, 2019

    I started making this exact cake in 1966. A lady in my church told me the recipe from out of her car window after a Sunday homecoming lunch. She had made it for the dessert table. She called it "Dump Cake." I haven't changed it one iota. It is and always will be a family favorite. Each time I make it now it brings back memories of those easy southern traditions that kept us together in Greenville, SC as a community of caring people.

  • Peggie0203
    Apr 3, 2015

    Delicious! I used applesauce for half the oil, and it still tastes rich, although slightly heavier than your usual cake from a mix. I used a French Vanilla cake mix (that's what I had on hand), and then needed to add in about half a teaspoon of lemon extract. I also used milk instead of water ( why not add a little more nutrition, right?) I did not make the glaze.I made a "trial cake", then decided to make it exactly the same for Easter dinner.

  • zods66
    Jul 16, 2014

    Is the glaze supposed to melt and run off?

  • Katz1372
    May 15, 2014

    Making it now with applesauce instead of oil and sugar free jello mix. ( diabetic ) worked out just fine! Really super moist. Will be making this again for sure!!!!

  • MichelleKTrapp
    May 9, 2013

    Has anyone tried using half applesauce in place of half canola oil?

  • ccuelho
    Mar 5, 2013

    No comment left