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Berry-Filled Lemon Cake

Total Time

Prep: 10 min. Bake: 40 min. + cooling


14 servings

This dessert starts with a convenient boxed cake mix. "The cake and glaze have a mild lemon flavor that's delightful paired with fresh berries," says Leanne Kistler of San Antonio, Texas.


  • 1-1/4 cups water
  • 3/4 cup egg substitute
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon grated lemon zest
  • 1 package yellow cake mix (regular size)
  • 1/2 cup confectioners' sugar
  • 3 teaspoons lemon juice
  • 2 cups sliced strawberries


  1. In a large bowl, combine the cake mix, water, egg substitute, yogurt and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  3. Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
Editor's Note: Due to the egg substitute, this cake does not rise very high.

Nutrition Facts

1 piece: 189 calories, 3g fat, 1mg cholesterol, 254mg sodium, 38g carbohydrate, 4g protein.

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