Juicy Lemon Cake – a delicious recipe with lemon cake, canola oil, water, eggs, powdered sugar, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350. Grease and flour a bundt pan and shake out the excess flour.
2
Place all the cake ingrredients in a bowl and beat on high speed until batter is thick, about 3 minutes. Stop mixing halfway through to scrape the batter down off the sides.
3
Pour batter into prepared pan and place on the center rack in the preheated oven.
4
Bake the cake for 40 minutes, until it is light brown and beginning to pull away from the sides. Remove from oven and cool in pan for 10 minutes.
5
Prepare the glaze by combining all 3 ingredients.
6
Remove cake from pan. While cake is warm, use a very thin skewer and poke holes over the top of the cake. Slowly spoon glaze over the cake. The glaze will seep into the holes and will also drizzle over the sides and center.
7
This cake is wonderful warm or cool.
748
kcal
Calories
50
g
Fat
68
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/4 ounce) package lemon cake mix, 1 (3 ounce) package lemon Jell-O gelatin, 2/3 cup canola oil, 2/3 cup hot water, and more.
Yes, Juicy Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
