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Lemon Cake
16
Servings
Servings
10m PT10M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #37174
June 28, 2021
Categories: Desserts, Cakes, 13x9 Sheet, Eggs, Oven Bake, Pudding Mix, Cake Mix, Make it from a box, Water, Oil more
"This is out of our local Fred Meyer magazine...one of their shoppers sent in the family secret for super moist cake..."
Original recipe yields 16 servings
Ingredients
Nutritional
- Serving Size: 1 (100.8 g)
- Calories 139.2
- Total Fat - 9.7 g
- Saturated Fat - 1.9 g
- Cholesterol - 113 mg
- Sodium - 44.8 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 1 g
- Sugars - 7.7 g
- Protein - 4.2 g
- Calcium - 28.5 mg
- Iron - 0.8 mg
- Vitamin C - 19.5 mg
- Thiamin - 0 mg
Step 1
Preheat oven to 350°F.
Step 2
In large bowl, combine cake mix, instant pudding, oil, water and eggs. Pour into 13 X 9-inch pan. Bake 30-40 minutes or until cake is golden and cooked throughout.
Step 3
Meanwhile, whisk together orange juice and confectioners sugar.
Step 4
Cool cake slightly. Using fork, make holes in top. Pour juice mixture over-top. Serve with whipped topping and lemon zest, if desired. Refrigerate any leftovers.
Tips & Variations
No special items needed.
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