Lemon Glazed Cake Recipe - Allrecipes.com
Lemon Glazed Cake Recipe
  • READY IN ABOUT hrs

Lemon Glazed Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    1 hr 25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
May 07, 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 it. Delicious!! Everyone ate it up at my father's 80th birthday party!

 
Most Helpful Critical Review
Dec 30, 2010

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

 
Apr 19, 2012

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 pastry brush. This is moist, lemony and delicious. My only criticism is the bright yellow color, which advertises "artificial."

 
Dec 19, 2003

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, and don't add the tablespoon of water to the glaze unless absolutely necessary. My glaze was very runny, and pooled around the edges and ran down the sides of the cake, too. Although the outer pieces that got the extra glaze were very tasty, too! :o)

 
May 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 it, but there was one thing that bothered me a bit, which was the color of the cake. It screams YELLOW. I wish there was a way to reduce that fakey bright yellow. Maybe use a pudding rather than a gelatin, as another reviewer said that worked fine. Here are the changes I made based on other reviews: 1. Omitted water from glaze 2. Used a bundt pan 3. Reduced baking time by 4ish minutes 4. Poked holes in the top to allow glaze to penetrate. 5. Added the zest of 1 lemon & 1 tsp. pure vanilla to the icing. Other than that, texture, recipe-ease and taste were all 5 of 5 stars. Thanks!

 
Feb 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 butter and no water for the glaze. It came out so moist and delicious, my hubby had thirds! Will become the new birthday cake, I'm sure!

 
Apr 14, 2006

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

 
May 08, 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 of confectioners' sugar and a drop of food coloring and pour the rest. This gives a thicker, more colorful glaze. Since my young daughter requested this for her b-day, I topped with multi-colored sprinkles. You could add something a bit more sophisticated (lemon wedges?)if serving adults. A keeper!

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 384 mg
  • 15%

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

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