Lemon Lu Lu Cake

This cake was really easy...I substituted 3/4 cup applesauce for the eggs in the cake mix directions (as my daughter's allergic to eggs)--1/4 cup applesauce for each egg. I also substituted 1/4 cup lemon juice for 1/4 cup of the water that the cake mix directions called for. When the cake came out of the oven, I made the glaze with 3 parts powdered sugar to 1 part lemon juice (about 1 1/2 cups sugar and 1/2 cup lemon juice total), as I saw a few other reviewers mention that the recipe made too much glaze, and t least one other mention that the glaze seemed too thin. The 1 1/2 cups powdered sugar and the 1/2 cup lemon juice I used was just about right for my taste in terms of thickness and amount (I omitted the butter). I also used a fork to poke the holes in the cake, to make it go faster.

I tweeked this recipe a little when I made it based on others' reviews. My husband and I are both loving it! For the cake, I added the lemon pudding, but instead of making the cake with oil, I used 1/2 cup unsweetened applesauce. The low fat directions on most cake mixes will tell you 1/3 cup applesauce, but those little individual servings are 1/2 cup and oh-so-easy to keep on hand and just dump in! For the glaze, I only made 2/3 the recipe and left the butter out entirely. So I just used 2 cups powdered sugar and 1 cup lemon juice. This cake does have a definite lemon twang, but why else would you eat lemon cake?! It's super moist and super easy to make.

Best cake I ever tasted. I used mix with pudding already in it but added a box of pudding anyway. Baked in bundt pan, cut glaze recipe by 1/3. Voila! Superb.

The cake was wonderful, the icing had way too much "lu lu" to it! (My guests puckered and shivered!) I believe the lemon juice amount MUST be a misprint. Would be better with maybe 1 1/2 TBLSPN of lemon juice, not CUPS. Still a great cake though and next time I will go with my gut about the lemon juice!

This was very good. I added poppy seeds to the cake batter. I wonder about the 1 1/2 cups of lemon juice in the glaze, though. It seemed like an awful lot of liquid to me. I used 1 cup of lemon juice and it was pretty tart. Depends on taste, I guess.

I would suggest 1/2 cup of lemon juice...I believe the extra cup is a misprint

I made this cake for my mom's birthday today as she likes lemony desserts. Following some of the suggestions, I used 1/3 cup applesauce for the oil and only 2 cups confectioner's sugar and 1 cup freshly squeezed lemon juice for the icing. The cake was moist with a very pronounced lemon flavor (just what I was wanting). It was easy to make and my mom loved it. The next time I want a lemon dessert, I'll turn to this recipe.

This cake was gooooood!!!!!! It was easy to make, it was very tasty, and received good reviews from the quests.

Excellent and moist! Not as good as Mother Myrick's Lemon LuLu but very good, nonetheless. I halved the glaze recipe and would also recommend mixing the lemon juice to two parts lemon juice and 1 part water. This will keep it snappy but not too tart.

YUM! Just like the cake my grandma used to make for my friends and I. When I was a teenager, we spent summer days swimming in grandma's pool, and eating "lemonade cake" as she used to call it. She kept it in the fridge, and it was SO refreshing on a hot summer day. I made this in a 9X13 pan.

This cake is so good. Used only 1 1/2 cups confectioners sugar and 1/2 cup lemon juice for the glaze. Came out perfect.

This cake is so eazy and tastes so good!!! Ive made it several times and it has been a great crowd pleaser! The only draw back is that the recipie calls for way too much topping. I used only half the ammount of powdered suggar and lemmon juice called for and it worked great.

This cake was very quick and easy to make. My kids made it with their babysitter! I love the tanginess. It was just what I wanted. Based on another review, they only made 2/3 of the glaze, which was the perfect amount. We will definately have this again.

wow! i made this cake as the dessert at my in-law's dinner tonight and they LOVED it! next time i will cut down on the glaze as i think it made the cake a bit mushy on the bottom, but no one else complained! ez, refreshing, delicious!

I thought I MUST HAVE read the amout of lemon juice when I poured the liquid over the cake. It overflowed. It wasn't smooth, maybe a little to much lemon juice. I will try again though.

I thought this was tasty, but I made frosting changes as suggested by other reviewers. I couldn't find a lemon cake mix the day I needed it, so I used yellow cake mix instead and added the lemon pudding mix as the recipe calls for. I made my mom's lemon drizzle (just lemon juice and powdered sugar) as frosting. Poking holes with a fork (as someone else suggested) made ugly holes in my cupcakes, so I would recommend using the cake tester or toothpick to make the holes. I would definitely make this again.

Good easy, simple recipe. Especially good for lemon lovers!

I love this recipe. The icing makes quite a bit more than I use, so I divided the sugar and lemon juice to make about a half cup or is is too soggy. Don't get me wrong, it was great that way too:)

great to make for kids. My 4 and 1 yr old sons loved this cake.

Wow - was this lemony! Very good and very moist; actually, so moist that it really didn't need the glaze. I will definitely make it again, though next time maybe with a cream cheese frosting with a tiny bit of lemon zest. Great recipe - thanks for sharing!

The lemon glaze on top was just horrible!! I only used 1/2 of the glaze and that was tooooo much. Yes it was easy and quick to make but I will never make this again, if you try this one hopefully you'll have better luck.

Fabulous As is!

This cake turned out very good even though I did not have any pudding to add. The recipe made way too much glaze. We all liked the tartness.

Excellent! Based on another review, I decreased the amount of lemon juice (1/2 cup) and powdered sugar (1 1/2 cups). Overall an excellent cake. Definitely a keeper.

This cake is yummy! My husband loves it! and the friends we had over last night were raving!

So delicious!! I got quite a few compliments on this!

Added some grated ginger to the frosting and a little vanilla flavoring and topped with Lavender for presentation. Love

Loved this simple, tangy, easy and quick recipe. Family Fav!

I've been experimenting with different cake recipes. The main problem has been adding and maintaining moisture. This recipe worked for me with the small adjustment of 1/2 c. of lemon juice instead of 1 1/5c. in the glaze. I can't believe the amazing results. Perfect!

The cake was delicious, my friends kept asking for seconds! My only complaint is that the icing is INCREDIBLY thin and makes waaay too much. After following the recipe, I had to almost TRIPLE the powdered sugar to get it to a normal "glaze" thickness! Definitely won't use this icing again, but the cake was good.

Great Recipe! Made this tonight and my family loved it. The cake is very moist. The only change I made was to use two cups of confectioners sugar and 1/2 cup lemon juice for the glaze topping, I also omitted the melted butter. What the recipe called for just seemed like too much and I did not want a soggy cake. After pouring the glaze on the cake I put it in the fridge to chill for a few hours. It turned out perfect with the adjustment and not too sweet. Thanks for the great recipe!

best cake ever

This cake was good after significantly modifying it per other's reviews. The main modification being to reduce the glaze to 1-1/2 c. powdered sugar, 1/2 c. lemon juice and 1 T butter. With these modifications, the cake was very good. Thanks for sharing, 2WANNA!

Added lemon zest to glaze.

SO Yummy! I didn't have enough lemon juice (whoops!) so I only added one cup (not 1.5 cups) and actually it was the perfect amount for the icing because if I had added more it probably would have been too lemon-y for my liking! Our guests loved the cake! It's SUPER moist and delicious!

I just made it in cupcakes for a kids Birthday celebration

Terrible plate of wet mush. I'm an inexperienced baker and thus I assume you're supposed to mix the pudding mix, not the pudding as it said in the recipe? Either way, the glaze as instructed was a soupy mess as well. Will try another recipe, with clear instructions so I don't waste my time or money.

I took this cake to work and now everyone wants me to make it for our food days. Also sent it to a bake sale and it got raves. It is so easy to make and is now one of my very favorite recipes. A real winner!

I made it for Thanksgiving, we had pumpkin pie, fudge and cherry cheese cake. Everyone had my lu lu lemon cake and came back for a second piece. They said it was so moist and refreshing after a big meal. A five star for sure.

The best lemon cake ever. It was a family favorite and I will be making it for the next holiday and family gatherings going forward. Regarding the cake mix, I used Duncan Hines lemon cake mix and it turned out delicious. This recipe encouraged me, a first time baker, to become one.

My husband and I polished off this cake in record time! We couldn't get enough of it!!!! Try this one. You won't regret it. :-)

Delicious!!!!! Total hit in my house. Agree with all. cut the glaze recipe in half.

The only change I made to this recipe is that I used only 1/2 cup of lemon juice. Very tasty and just enough lemon taste for us.

My family loved it! Per the recommendations changed the lemon juice to 1/2 cup. A couple of members wanted it reduced even more as when you get to the bottom of the cake there tends to be a pooling of the glaze. Overall great and easy!

Easy & tasty! I followed the suggestion of 1 1/2 cup confectioners sugar & 1/2 c lemon juice. I will probably double it for more volume of liquid. So basically I will use the recipe as is except cut the lemon juice to 1 cup.

Not the greatest lemon dessert. It's sweet and tart but but the cake texture isn't to die fo. I love lemon desserts but I wouldn't make this again.

The cake is moist but I wasted so much glaze as per the directions. I cut it down by a third but still way too much. I wouldn't use any more than 1/2 cup lemon juice ( if that much) in the future and add confectioner's sugar accordingly until it reaches the desired consistency.

lemon juice glaze was crazy and I cut it even.Whole cake melted into a mushy mess.

You must love tart lemon flavor to appreciate this cake! Unfortunately, most of my guests didn't enjoy it. I prefer it tart and it was almost too tart for me. I won't make it again, since I can't eat a whole cake.

lu lu cake is to much like a pudding. Next time less lemon juice in icing. (because my lemon juice was cold the butter didn't mix in correctly then left lumps of sugar on top)

So delicious! Wow, yum! I only used the juice of one and a half lemons, it was maybe 3/4 cup. And with this amount it was really moist. I will definitely be making this again.

this cake is bad! way to much lemon juice at 1.5 cups cake is soggy cant even take it out of the pan . lemon juice should be cut in half .

I made this as per the directions with a few minor changes. I used a Lemon cake mix with pudding in the mix , but I also added the pudding as the directions call for. In the glaze, I reduced the amount of sugar slightly and added about 2 Tablespoons of Limoncella (Lemon Liquor). I refridgerated the cake after glazing and served it cold. It was supper moist and lemony without being too tart or sweet. My Bunco group raved about it!!

Excellent, my family absolutely loved it.

It tastes really lemony. Please note that the 1 1/2 cups of lemon juice must be a misprint. I used about 1/2 to 3/4 cup.

I would have given this cake 5 stars because it was so easy and I really liked the flavor. But I think it needs a few changes. The recipe, itself, is good but the portions and directions are not great. I accidentally grabbed lemon jello instead of lemon pudding. So, while I was looking for a way to make jello work in the recipe, I found another recipe that was exactly the same but used jello instead of pudding. Talk about dumb luck! Now, on to my “intentional” changes. I’m not sure why the recipe calls for 3 teaspoons of butter instead of 1 tablespoon. If you want to improve the quality of a box cake mix, use milk instead of water, use butter instead of oil and add an extra egg. As for the icing, I never put as much powdered sugar as is called for. I used 1 cup of powdered sugar not 3 cups. And I took the advice of other reviews and used 1/2 cup of fresh lemon juice instead of 1 1/2 cups. Lastly, don’t use a fork for making the holes. And don’t pierce the holes all the way through the cake. I use a wooden shush kabob spear. And I only poke the holes about 3/4 of the way through the cake. If you pierce the holes all the way through, your icing will puddle underneath your cake.