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Lemon Glazed Cake

Rated as 4.48 out of 5 Stars

"A sweet, lemony, fabulous cake, especially good in the summer."
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Ingredients

1 h 25 m servings 451 cals
Original recipe yields 12 servings (1 9x13-inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Nutrition Facts


Per Serving: 451 calories; 22.3 g fat; 59.1 g carbohydrates; 5.3 g protein; 78 mg cholesterol; 384 mg sodium. Full nutrition

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Reviews

Read all reviews 112
  1. 144 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this cake with instant lemon pudding instead of the gelatin and it turned out wonderfully! I poked holes every 1" -2" and let the watery glaze run in so the cake has glaze in it when cut ...

Most helpful critical review

I thought this cake was too sweet and had a cheap texture.

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I made this cake with instant lemon pudding instead of the gelatin and it turned out wonderfully! I poked holes every 1" -2" and let the watery glaze run in so the cake has glaze in it when cut ...

This exceeded my expectations for a cake mix. No artificial cake mix flavor! I made the cake, just as written, in a Bundt pan. I left out the water in the glaze, which I brushed on with a pastr...

I have been searching for this recipe for quite some time, now. VERY similar to one of my aunt's recipes. DELICIOUS!! Only changes I would make is that my cake took only 35 minutes to bake,...

This is a good summery dessert. It is very fresh-tasting and seems light, although a glance at the ingredients will reveal that impression to be misleading. The cake was great and people enjoyed...

If you're looking for tangy lemon flavor, choose this recipe! A tip: If using a bundt pan, poke holes in the crevices (as opposed to the crowns) and pour half the glaze. Then, add another cup...

This is very good, the lemon flavor is just right. Only changes I made were using 1/2 cup unsweetened applesauce and 1/4 cup oil (instead of 3/4) to reduce the fat a bit. Also used yogurt butt...

Really good and lemony. I made it in a Bundt pan instead of the 9X13 and it came out fine.

Awesome! Super easy, incredibly moist and tangy! I put the glaze on when the cakes were still warm. I also made 2 loaf size cakes instead of one large one. This recipe is a definite keeper!

This review is for the GLAZE ONLY. This is a 5-star glaze if you replace that last tablespoon of water with more lemon juice or butter. I really love what adding butter to glazes does for them -...