Lemon Cake

4
(33 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings12

A moist lemon cake drizzled with a lemon glaze served with fresh strawberries

Ingredients
  • PAM® Baking Spray
  • 1 pkg (18.5 oz each) yellow cake mix with pudding in mix
  • 1-1/4 cups water
  • 3/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
  • 1/4 cup Pure Wesson® Canola Oil
  • 2 tablespoons grated lemon peel
  • 3/4 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup sliced strawberries
  • Additional grated lemon peel and Reddi-wip® Original Dairy Whipped Topping, optional
+-

Ready to make this recipe?

View items on sale at your local grocer

 
Directions
  1. Preheat oven to 350°F. Spray 10-cup bundt pan or 10-inch tube pan with baking spray.
  2. Combine dry cake mix, 1-1/4 cups water, Egg Beaters, oil and 2 tablespoons lemon peel in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed 2 minutes. Pour into prepared pan.
  3. Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool 30 minutes. Remove from pan; cool completely on wire rack.
  4. Glaze: Beat confectioners' sugar and lemon juice with wire whisk until smooth. Add water, if necessary, for desired onsistency. Drizzle over cake; let stand until glaze is firm.
  5. Garnish base of cake with strawberries just before serving. Serve with Reddi-wip, if desired.
I made This!

Share your experience now

Nutrition Information
Calories: 246 View complete nutrition information
Reviews (2)

Your review of Lemon Cake

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

AILUY February 24, 2014

How can I make it from scratch?

sindy911 June 18, 2013

this is a great i love it