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My review
Lemon Glazed Cake
ANNETTER
"A sweet, lemony, fabulous cake, especially good in the summer."
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Ingredients
1 h 25 m servings 451 calsOriginal recipe yields 12 servings (1 9x13-inch pan)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- 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.
- 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.
- 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 112144 Ratings
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Most helpful positive review
5/7/2006
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
12/29/2010
I thought this cake was too sweet and had a cheap texture.
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5/7/2006
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 ...
4/21/2008
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...
7/1/2002
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,...
5/27/2007
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...
5/6/2009
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...
2/14/2005
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...
4/14/2006
Really good and lemony. I made it in a Bundt pan instead of the 9X13 and it came out fine.
4/18/2005
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!