Recipe by 2WANNA
"A wonderfully tangy and moist glazed lemon cake. Quick and easy to prepare!"
Watch video tips and tricks
1 (18.25 ounce) package
lemon cake mix
1 (3 ounce) package
instant lemon pudding mix
1 1/2 cups
This cake was really easy...I substituted 3/4 cup applesauce for the eggs in the cake mix directions (as my daughter's allergic to eggs)--1/4 cup applesauce for each egg. I also substituted 1/4 cup lemon juice for 1/4 cup of the water that the cake mix directions called for. When the cake came out of the oven, I made the glaze with 3 parts powdered sugar to 1 part lemon juice (about 1 1/2 cups sugar and 1/2 cup lemon juice total), as I saw a few other reviewers mention that the recipe made too much glaze, and t least one other mention that the glaze seemed too thin. The 1 1/2 cups powdered sugar and the 1/2 cup lemon juice I used was just about right for my taste in terms of thickness and amount (I omitted the butter). I also used a fork to poke the holes in the cake, to make it go faster.
I would suggest 1/2 cup of lemon juice...I believe the extra cup is a misprint
I tweeked this recipe a little when I made it based on others' reviews. My husband and I are both loving it!
For the cake, I added the lemon pudding, but instead of making the cake with oil, I used 1/2 cup unsweetened applesauce. The low fat directions on most cake mixes will tell you 1/3 cup applesauce, but those little individual servings are 1/2 cup and oh-so-easy to keep on hand and just dump in!
For the glaze, I only made 2/3 the recipe and left the butter out entirely. So I just used 2 cups powdered sugar and 1 cup lemon juice.
This cake does have a definite lemon twang, but why else would you eat lemon cake?! It's super moist and super easy to make.
Best cake I ever tasted. I used mix with pudding already in it but added a box of pudding anyway. Baked in bundt pan, cut glaze recipe by 1/3. Voila! Superb.
The cake was wonderful, the icing had way too much "lu lu" to it! (My guests puckered and shivered!) I believe the lemon juice amount MUST be a misprint. Would be better with maybe 1 1/2 TBLSPN of lemon juice, not CUPS. Still a great cake though and next time I will go with my gut about the lemon juice!
This was very good. I added poppy seeds to the cake batter. I wonder about the 1 1/2 cups of lemon juice in the glaze, though. It seemed like an awful lot of liquid to me. I used 1 cup of lemon juice and it was pretty tart. Depends on taste, I guess.
YUM! Just like the cake my grandma used to make for my friends and I. When I was a teenager, we spent summer days swimming in grandma's pool, and eating "lemonade cake" as she used to call it. She kept it in the fridge, and it was SO refreshing on a hot summer day. I made this in a 9X13 pan.
This cake was gooooood!!!!!! It was easy to make, it was very tasty, and received good reviews from the quests.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Lu Lu Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 28
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This moist, delicious lemon sheet cake is so quick and easy to make!
See how to make an incredibly easy, entirely essential holiday classic.
This impressive pineapple angel food cake is impossibly easy.