Lemon Cake
Recipe: #19681
June 23, 2015
Categories: Desserts, Cakes, Lemon, Baby Shower, Birthday, Brunch, July 4th, Labor Day Mothers Day, Potluck, Oven Bake, Low Fat, Vegetarian, Cake Mix, more
"I have tons of lemons to use up so I went on a hunt for a good lemon cake recipe well this is beyond good, it's lemony fantabulous and lower fat too!"
Original is 12 servings
Ingredients
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- BUTTERMILK GLAZE
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Nutritional
- Serving Size: 1 (163.1 g)
- Calories 263.1
- Total Fat - 4.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 54.6 mg
- Sodium - 46.4 mg
- Total Carbohydrate - 56.2 g
- Dietary Fiber - 1.4 g
- Sugars - 52.4 g
- Protein - 3.1 g
- Calcium - 48.7 mg
- Iron - 0.6 mg
- Vitamin C - 28.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°. Grease a 9 x 13-in. pan and set aside.
Step 2
In a large bowl, mix the cake mix and pudding mix together. Set aside. In another bowl, use a hand mixer (or do it by hand) to beat the buttermilk, water, eggs, vanilla, oil and lemon juice together.
Step 3
Combine the liquid mixture with the dry mixture and beat with blender until thoroughly mixed. Pour in greased pan.
Step 4
Bake for about 40-45 minutes or until a toothpick inserted in center comes out clean.
FOR THE GLAZE
Step 5
While cake cools for a few minutes, make glaze. Combine all ingredients except for zest (simply stir together). Poor over cake while still a bit warm. I let it drizzle down the sides as well. Sprinkle the zest over cake or wait and top slices with zest.
Tips
No special items needed.
0 Reviews
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