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1821
Lemon Cake Recipe

Lemon Cake

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

15
Prep Time
(MINUTES)
2 ½
Total Time
(HOURS)
12
Servings
3.6 of 5 (31 ratings) Review This Recipe | See All Reviews
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Ingredients

  • PAM® Baking Spray
  • 1 pkg (18.5 oz each) yellow cake mix with pudding in the 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

Nutrition Information

269
Calories
9g
Total Fat
3g
Protein
Serving Size: 12 servings (1 slice of cake with 1 heaping tablespoon strawberries each)
View Complete Nutrition Information >

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.
Nutrition Information close
Amount per Serving
Calories 269  
  % Daily Value*
Total fat 9 g 14%
Saturated fat 1 g 7%
Cholesterol 0 MG 0%
Sodium 331 MG 14%
Carbohydrate 44 g 15%
Dietary fiber 1 g 3%
Sugars 27 g 3%
Protein 3 g 7%
Vitamin A   3%
Vitamin C   15%
Calcium   5%
Iron   5%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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