Recipe by 2WANNA
"A wonderfully tangy and moist glazed lemon cake. Quick and easy to prepare!"
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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
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