Rating: 4.62 stars
129 Ratings
  • 5 star values: 94
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0

The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 10 inch tube pan
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Ingredients

16
Original recipe yields 16 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 10 inch tube pan.

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  • In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.

  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.

  • While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Nutrition Facts

286 calories; protein 4g; carbohydrates 41.5g; fat 12g; cholesterol 54.8mg; sodium 277.9mg. Full Nutrition
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Reviews (136)

Most helpful positive review

Rating: 4 stars
03/07/2005
This is an excellent recipe. I didn't follow the recipe exactly and perhaps if I did, I would've given it five stars. I used lemon pudding instead of lemon gelatin like some reviewers suggested. Also, instead of poking holes in the cake so that the glaze could saturate the cake (like the recipe calls for) I poured it over the top. The change I would make to the recipe would be to poke holes in the cake and pour the glaze into the holes like the recipe calls for. This probably makes it REALLY lemony. Then, I would pour a regular glaze over the cake. This would make it perfect in my book. By the way, for those of you wondering what apricot nectar is, it is apricot juice. You can usually find a can of it in the juice aisle. Libby's makes it and I am sure that others do as well. Read More
(97)

Most helpful critical review

Rating: 3 stars
12/29/2006
This cake was just ok to me. I made it exactly as the directions indicated. It did not turn out supermoist like I expected. Next time I will use lemon pudding as other users have suggested and a quarter cup of sour cream (which I normally add to all of my cakes) Sour cream ensures your cakes are moist and delicious. Read More
(58)
129 Ratings
  • 5 star values: 94
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
03/07/2005
This is an excellent recipe. I didn't follow the recipe exactly and perhaps if I did, I would've given it five stars. I used lemon pudding instead of lemon gelatin like some reviewers suggested. Also, instead of poking holes in the cake so that the glaze could saturate the cake (like the recipe calls for) I poured it over the top. The change I would make to the recipe would be to poke holes in the cake and pour the glaze into the holes like the recipe calls for. This probably makes it REALLY lemony. Then, I would pour a regular glaze over the cake. This would make it perfect in my book. By the way, for those of you wondering what apricot nectar is, it is apricot juice. You can usually find a can of it in the juice aisle. Libby's makes it and I am sure that others do as well. Read More
(97)
Rating: 5 stars
07/15/2007
This recipe is the "bomb"! I followed the recipe exactly as written and its wonderful. If you don't know what apricot nectar is, it is an apricot puree, much thicker than plain apricot juice. It is usually found in glass bottles..Goya is one brand that I know of. Apricot juice is NOT the same thing. Read More
(87)
Rating: 3 stars
12/28/2006
This cake was just ok to me. I made it exactly as the directions indicated. It did not turn out supermoist like I expected. Next time I will use lemon pudding as other users have suggested and a quarter cup of sour cream (which I normally add to all of my cakes) Sour cream ensures your cakes are moist and delicious. Read More
(58)
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Rating: 5 stars
08/31/2006
I needed an Orange Pound cake so I substituted all the lemon ingretients with orange; orange cake mix orange gelatin orange extract and orange juice. It turned out perfect. Read More
(34)
Rating: 5 stars
03/19/2006
I made this for an employees birthday and she requested a Lemon Pound cake like Publix makes. I found this recipe and we were all very greatful I did. It was extremely moist and flavorful. Changes I made, I used pudding instead of jello and I didn't use the lemon extract. I also reduced the cooking time to 40-45 min. The glaze was perfect by adding a little zing to the bite. After I glazed it I dusted it with powder sugar. I will use this all summer long! Read More
(24)
Rating: 5 stars
07/17/2006
Yummy! I did everything the same except for one thing. I doubled the amount of glaze. I poured the other half of the glaze on top of the cake after I flipped it. Everyone loved it and it was gone before we left the table. Read More
(24)
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Rating: 5 stars
07/07/2006
This cake is wonderful!! I had a piece of lemon pound cake at Starbuck's a couple of weeks ago, and wanted to duplicate it not only because of the price, but so I could always make it if I wanted to. This is exactly what I was looking for, and my husband has eaten half the cake already. After I cooled it, I refrigerated it, and plan to keep it in there until it's gone. Read More
(22)
Rating: 4 stars
06/13/2008
GREAT! When I add the following changes, it came out DELICIOUS! I noticed it tastes better when you add 1/2 package of lemon gelatin and 1 full package lemon pudding in it works best. Also put 1/4 sour cream to make the cake moist. For the icing I found this to be better: 1/4 cup sour cream 2 1/2 tablespoons butter, softened 2 1/2 cups confectioners' sugar 4 tablespoons lemon juice For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice. Drizzle over the cake. Store in the refrigerator. Read More
(21)
Rating: 5 stars
03/24/2009
I love lemon so I could have eaten this by myself but I made it for a baby shower where there were 4 other cakes to choose from and it was gobbled. My husband ate the remaining leftover piece the next day. I made it the day before and then put it in the fridge overnight and I think it intensifies the lemon. I don't like buying obscure ingredients so I used orange juice in place of the apricot nectar. Great texture. I also did as suggested by another reviewer and poked holes (with a skewer) around in the bottom of the cake while it was still in the bunt pan just out of the oven to pour the glaze in and then let it cool about 20 mins before removing it from the pan. Another tip for baking with bunt pans I read: instead of flouring your greased pan and having the white dust show when you take your cake out make a paste with 1 Tbl melted butter and 1 Tbl flour and then brush it on your pan with a basting brush. Your cake will come right out and look pretty too. Read More
(19)