Easy Lemon Cake

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Most Helpful Positive Review

Oct 28, 2005

I've been making a cake similar to this for years. It has a few differences though. Use only 2/3 C water and 3/4 C oil. Omit lemon extract. Bake in a bundt cake pan for 40 minutes at 350. Use only 2T lemon juice for glaze. Glaze after slightly cooled. This gives a much better cake to glaze ration. Yummm!

—Katie-Kate

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Most Helpful Critical Review

Sep 09, 2005

I followed the directions to the letter and this cake was not good. I wondered about the lemon gelatin rather than pudding, but I used it. And then the "frosting" was like liquid. There is SO MUCH sugar in this recipe, it is almost in puddles in the bottom of the pan -- the cake is wet from it. Someone tell me what I did wrong!

—CARON65

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121 Ratings

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Mar 20, 2006

I made this one for a birthday and it got rave reviews. I used a fork to poke lots of holes in the cake before covering w/ glaze. Followed another reviewers recommendation and added a dab of butter to the glaze, along with some freshly grated lemon rind. Fresh squeezed lemon juice made it all the more tasty. I think this one is even better the next day, moist and more lemony. Next time, I will make it the day before serving. Good & easy!

—GULFTRADE

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Sep 29, 2003

Yummy. I did substitute lemon cake mix and doubled the glaze/frosting because I wanted a more intense lemon flavor. Everyone loved it.

—DTNYC

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Sep 24, 2009

I'm giving this recipe four stars only b/c I made changes...it would be five stars otherwise. For those of you who thought the cake was a bit too sweet, you may want to try using lemon flavored pudding mix instead of gelatin. I took a box of D.H. french vanilla cake mix and added four eggs, 2/3 C oil, 1 C buttermilk (no water), and instead of lemon extract and gelatin I used the rind of one lemon, about four Tbsp. of fresh juice, and about half a package of lemon-flavored pudding as well as two heaping scoops of sour cream. This 'softened' the lemon flavor and didn't taste too sweet. Lemon tends to amplify sugar in any recipe, so I say to cut down on the tartness in the cake and just keep the glaze really sweet. This was basically a lemon-flavored pudding/pound cake that was sooo moist and very good with the simply lemon glaze on top.

—Trish

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Aug 08, 2007

I would make this again. I didn't have and lemon extract so I substituted the juice of one lemon and added a bit of grated lemon rind to the cake mix. It turned out very moist and lemony! I would make this again.

—27LAW

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Apr 09, 2008

I made this recipe with lemon cake mix, and didn't add any lemon extract. It turned out moist and delicious. My husband loved it. Will definitely make again.

—Jolene

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Jan 12, 2007

My family loved this cake. Made in a bundt pan and it came out perfect. Thanks

—LESLEYfromWI

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Nutrition

Calories
199 kcal
10%

Carbohydrates
25.1 g
8%

Cholesterol
36 mg
12%

Fat
10.2 g
16%

Fiber
0.2 g
< 1%

Protein
2.3 g
5%

Sodium
172 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Lemon Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 199
** Calories from Fat: 92

% Daily Value *
** Total Fat 10.2g 16 %
** Saturated Fat 1.5g 8 %
** Cholesterol 36mg 12 %
** Sodium 172mg 7 %
** Potassium 32mg < 1 %
** Total Carbohydrates 25.1g 8 %
** Dietary Fiber 0.2g < 1 %
** Protein 2.3g 5 %
** Sugars 17.4g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium 4 %
** Iron 5 %
** Thiamin 5 %
** Niacin 6 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 15 %

* 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.