Lemon Cake
This fluffy cake is full of citrus flavor but not much fat or cholesterol. Preparation starts with a boxed mix for convenience and ends with a refreshing two-ingredient lemon glaze.—Bonita Giesbrecht, Glenn, California
Ingredients
- 1 package white cake mix (regular size)
- 1 package (3 ounces) lemon gelatin
- 1 cup plus 2 tablespoons water
- 4 egg whites
- 1/3 cup unsweetened applesauce
- 1 tablespoon canola oil
- 1 teaspoon lemon extract
- 4 drops yellow food coloring, optional
- LEMON GLAZE:
- 1-1/2 cups confectioners' sugar
- 1/3 cup lemon juice
Reviews
The smell while it was baking was amazing but the first bite? That huge pop of lemon was out of this world! We could not stop eating it!!!! It's so easy, I could make it every week.
I took this cake to a quilt retreat last year. Now it is a requirement for me to attend any future retreats. Really good!
Prepared with a gluten free yellow cake mix. Turned out like a very moist lemon bar. Wonderful!
SO simple! I made in 13x9 for a friend's birthday surprise, accidentally omitting the oil and it still was delicious! I am making it today w/ lemon cake mix and sugar-free gelatin, other suggested 'tweaks' and baking in a bundt pan for a beautiful Mother's Day cake.
I've made this twice, using 2 eggs, lemon cake mix, lemon juice and zest. Omitted lemon extract and food coloring. FANTASTIC!! Very light & refreshing.
I have baked this cake twice. The first time, I accidentally included the lemon juice in with the cake. The result was a nice-tasting lemon cake. The second time, I followed the directions and finished the cake with the glaze. What a difference! So good, especially with fresh strawberries and a little whipped cream.
I added strawberries. They were great!
If you love lemons, this is the cake for you. I used a lemon cake mix instead of white and lemon juice in place of the extract. This can also be made into a layer cake with lemon curd for the filling. Great recipe!
Love lemon! Does anyone know if you can use a gluten free cake mix instead?
I used a lemon cake mix and baked this in 2-8" layer pans. I omit the lemon extract because I don't like the artificial flavour.and when adding the water, I use lemon juice for the last 2 TB of water and a heaping tsp.of lemon zest. When cooled, I spread lemon pie filling between the two layers and drizzled the glaze over the top. Lemon heaven.