Easy Lemon Cake

Easy Lemon Cake

"I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan."
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Ingredients

servings 199 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 172 mg
  • 7%

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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Directions

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  1. Combine gelatin mix and cake mix. Mix well.
  2. Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
  3. Bake according to instructions on back of cake box.
  4. To Make Frosting: Combine confectioners' sugar and lemon juice.
  5. When cake is done, and while still hot, ice with frosting.

Reviews

Read all reviews 114
  1. 134 Ratings

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Most helpful positive review

I've been making a cake similar to this for years. It has a few differences though. Use only 2/3 C water and 3/4 C oil. Omit lemon extract. Bake in a bundt cake pan for 40 minutes at 350. Use on...

Most helpful critical review

I followed the directions to the letter and this cake was not good. I wondered about the lemon gelatin rather than pudding, but I used it. And then the "frosting" was like liquid. There is SO M...

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I've been making a cake similar to this for years. It has a few differences though. Use only 2/3 C water and 3/4 C oil. Omit lemon extract. Bake in a bundt cake pan for 40 minutes at 350. Use on...

I followed the directions to the letter and this cake was not good. I wondered about the lemon gelatin rather than pudding, but I used it. And then the "frosting" was like liquid. There is SO M...

I made this one for a birthday and it got rave reviews. I used a fork to poke lots of holes in the cake before covering w/ glaze. Followed another reviewers recommendation and added a dab of b...

I'm giving this recipe four stars only b/c I made changes...it would be five stars otherwise. For those of you who thought the cake was a bit too sweet, you may want to try using lemon flavored...

Yummy. I did substitute lemon cake mix and doubled the glaze/frosting because I wanted a more intense lemon flavor. Everyone loved it.

I would make this again. I didn't have and lemon extract so I substituted the juice of one lemon and added a bit of grated lemon rind to the cake mix. It turned out very moist and lemony! I w...

I love lemon cake and am somewhat of a lemon cake snob. Must be lemony with right mix of sweet/tart. No heavy icing. MUST be moist. I would love to be able to make everything from scratch bu...

I made this recipe with lemon cake mix, and didn't add any lemon extract. It turned out moist and delicious. My husband loved it. Will definitely make again.

My family loved this cake. Made in a bundt pan and it came out perfect. Thanks

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