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Glazed Lemon Flute Cake

My husband says this is the best lemon cake he's ever eaten. A cake mix and lemon gelatin make it a breeze to prepare.—Brenda Daugherty, Lake City, Florida
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    12-16 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3 ounces) lemon gelatin
  • 4 large eggs, room temperature
  • 2/3 cup water
  • 2/3 cup canola oil
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest

Directions

  • In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting.
Nutrition Facts
1 slice: 283 calories, 13g fat (3g saturated fat), 53mg cholesterol, 231mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 4g protein.

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