*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Cake mix cakes usually don't impress me but this one is tasty! I didn't have lemon yogurt so I used part vanilla yogurt and part sour cream. I also used orange juice for the water. I grated a little lemon peel as well into the batter. After it cooled I mixed fresh lemon juice brown sugar honey and a little milk and poked holes into the cake and drizzled the glaze over top. Definitely a keeper! Michelle from Belmont Michigan
Very good! Very moist to the point of being nearly gooey. I made the glaze someone else suggested with powdered sugar lemon juice and lemon peel grated--but this recipe really doesn't require any topping. I used plain yogurt and doubled the lemon juice. Thanks! this is a keeper for sure.
This recipe is extremely easy and fast. Make sure it cools completely in the pan or transferral to a cake plate can be a mess. (my mistake) I also made a little frosting for the top which gave it a delicious and beautiful finish. I'd love to try it making my own yellow cake but the store brand was just fine.
I added lemon zest to the batter but still wasn't as lemony as I was looking for. Also was looking for a denser cake while this one is pretty light. I'll keep looking but if you're looking for a slight lemon taste and a light cake give this one a try.
This is a great truly quick cake. I added the lemon zest from the lemons I used for juice and made them into mini muffins perfect for my two-year-old. They are zesty and yummy! I could have added more zest for added zing but these are great...
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