Glazed Lemon Cake
My mother baked this light moist treat when I was a child. I loved it as much then as my children do now. – Missy Andrews, Rice, Washington
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
contains eggs
dairy free
vegetarian
pescatarian
- 3 eggs
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
- 3/4 cup canola oil
- 1 cup lemon-lime soda
- 1 package white cake mix (regular size)
- 1 package (3.4 ounces) instant lemon pudding mix
- Carbohydrate 20.1686104704139 g
- Cholesterol 1.225 mg
- Fat 14.2881666785552 g
- Fiber 0.00508333342346085 g
- Protein 1.01851666668033 g
- Saturated Fat 1.2026583342157 g
- Serving Size 1 1 servings. (65g)
- Sodium 32.3556250005725 mg
- Sugar 20.1635271369904 g
- Trans Fat 0.183787916809629 g
- Calories 209 calories
In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended., Pour into a greased 13x9-in. baking dish. Bake at 350degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
