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My review
Luscious Lemon Cake
Heather
"This cake is so moist and delicious, and is even better the second day!"
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Ingredients
servings 425 calsOriginal recipe yields 12 servings (1 bundt cake)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan.
- Beat eggs until thick. Add pudding mix, cake mix, water, and oil; beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan.
- Bake for 50 minutes.
- In the last 5 minutes of baking, prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a saucepan. Heat to boiling. Pour hot glaze over hot cake, and let cool for approximately 1 hour. Carefully invert cake onto serving platter. Finish with a light dusting of confectioners sugar.
Nutrition Facts
Per Serving: 425 calories; 13 g fat; 74.1 g carbohydrates; 4.7 g protein; 73 mg cholesterol; 441 mg sodium. Full nutrition
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Reviews
Read all reviews 114136 Ratings
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Most helpful positive review
5/17/2000
This cake has a great "lemony" flavor and is quick to make. I split the cake into 3 layers and filled it with lemon curd, then frosted it with lemon cream cheese icing made from an 8 oz. package...
Most helpful critical review
9/1/2006
This cake is good, but make sure you use extra flour when preparing the pan b/c it is a sticky mess if you don't. I used a bundt pan.My cakes generally don't stick. An angel food pan would be ...
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5/17/2000
This cake has a great "lemony" flavor and is quick to make. I split the cake into 3 layers and filled it with lemon curd, then frosted it with lemon cream cheese icing made from an 8 oz. package...
11/16/2004
This cake is fantastic! It's very easy, so new bakers shouldn't have a problem impressing family, or friends. And the taste is great. It is very moist. Also, a little tip, instead of flouring th...
6/8/2005
I fell in love with a lemon cake at a local restaurant and went in search of the recipe. This recipe is even better! I bake it in 2 round cake pans and pour the glaze on while they are still in...
2/20/2002
I substituded butter for oil, used fresh squeezed lemon juice instead of water, and fresh squeezeed in the drizzle. It was so good and truly was better the next day. I took it to work and peop...
8/27/2004
My family loved this cake so much that I printed out the recipe and put it away under my favorites! I did not experience any problems previously mentioned; crumbly, messy, wouldn't release. I f...
1/26/2011
This is a very moist, tender cake with great flavor. Very quick and easy to prepare. I did not have enough lemon juice but did have fresh orange juice so I used that and threw in the zest of one...
1/24/2006
I've made this cake three times now and its moist and lemony every time. I follow the recipe exactly. Deicious!!
4/26/2009
I have made this cake 7 times now... i get the best response every time....however i will never BOIL the syrup....if you do and it gets into a candy stage is could seal your cake to the pan...an...