Lemon Cake

4 of 5
(33 ratings)
Total Time
Number Of

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

  • PAM® Baking Spray
  • 1 pkg (18.5 oz each) yellow cake mix with pudding in mix
  • 1-1/3 cups water
  • 3 eggs
  • 1/3 cup Pure Wesson® Canola Oil
  • 2 tablespoons grated lemon peel
  • 3/4 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup sliced strawberries
  • Reddi-wip® Original Dairy Whipped Topping

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  1. Preheat oven to 350°F. Spray 10-cup bundt pan or 10-inch tube pan with baking spray.
  2. Combine dry cake mix, 1-1/3 cups water, eggs, 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 consistency. Drizzle over cake; let stand until glaze is firm.
  5. Garnish base of cake with strawberries and top each piece with a serving of Reddi-wip.
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Nutrition Information
Calories: 286 View complete nutrition information
Reviews (2)

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AILUY February 24, 2014

How can I make it from scratch?

sindy911 June 18, 2013

this is a great i love it