Recipe by ANNETTER
"A sweet, lemony, fabulous cake, especially good in the summer."
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1 (18.25 ounce) package
lemon cake mix
1 (3 ounce) package
lemon flavored Jell-O® mix
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!
I thought this cake was too sweet and had a cheap texture.
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."
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)
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!
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!
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!
Really good and lemony. I made it in a Bundt pan instead of the 9X13 and it came out fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Glazed Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 201
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