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Lemon Glazed Cake


"A sweet, lemony, fabulous cake, especially good in the summer."
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1 h 25 m servings 451 cals
Original recipe yields 12 servings (1 9x13-inch pan)


  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 110
  1. 142 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 pastr...

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,...

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...

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 butt...

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...

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

Awesome! Super easy, incredibly moist and tangy! I put the glaze on when the cakes were still warm. I also made 2 loaf size cakes instead of one large one. This recipe is a definite keeper!

This review is for the GLAZE ONLY. This is a 5-star glaze if you replace that last tablespoon of water with more lemon juice or butter. I really love what adding butter to glazes does for them -...