A wonderfully tangy and moist glazed lemon cake. Quick and easy to prepare!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • In a medium bowl, stir together the cake mix and instant pudding. Then continue to prepare cake mix as directed on box. Pour into the prepared pan.

  • Bake cake as directed on package. When the cake comes out of the oven, poke holes all over the top of the cake with a toothpick.

  • In a medium bowl, stir together the confectioners' sugar, lemon juice and melted butter until smooth. Pour the icing over the hot cake, and allow to cool before serving.

Nutrition Facts

172.8 calories; 1.3 g protein; 35.9 g carbohydrates; 6.9 mg cholesterol; 212.4 mg sodium. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2007
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. Read More
(53)

Most helpful critical review

Rating: 3 stars
08/30/2011
I would suggest 1/2 cup of lemon juice...I believe the extra cup is a misprint Read More
(8)
59 Ratings
  • 5 star values: 38
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
01/24/2007
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. Read More
(53)
Rating: 5 stars
02/09/2006
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. Read More
(34)
Rating: 5 stars
08/21/2003
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. Read More
(27)
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Rating: 4 stars
09/24/2005
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! Read More
(21)
Rating: 4 stars
11/11/2009
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. Read More
(18)
Rating: 5 stars
09/08/2009
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. Read More
(9)
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Rating: 5 stars
05/27/2003
This cake was gooooood!!!!!! It was easy to make it was very tasty and received good reviews from the quests. Read More
(9)
Rating: 5 stars
05/27/2003
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. Read More
(8)
Rating: 3 stars
08/30/2011
I would suggest 1/2 cup of lemon juice...I believe the extra cup is a misprint Read More
(8)