Lemon Cake

16
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"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
OK

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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