Lemon Plus Cake
A zesty lemon cake with a moist texture, infused with fresh lemon flavor and topped with a sweet lemon glaze, perfect for gatherings or afternoon tea.
Ingredients
Instructions
- Mix all ingredients together for 5 minutes.
- Pour batter into a greased 13 x 9-inch pan.
- Bake at 350°F for 35 minutes.
- While still hot, poke holes 1 inch apart with a fork.
- Dribble the top of the cake with juice of 2 lemons and 2 cups powdered sugar mixed until smooth.
Tips & Substitutions
For a lighter texture, consider substituting half of the oil with unsweetened applesauce. This will keep the cake moist while reducing fat. You can also use a sugar-free lemon jello for a lower-calorie option. Make sure to mix the ingredients just until combined to avoid overmixing, which can lead to a dense cake. If fresh lemons aren't available, bottled lemon juice can be used in a pinch.
Serving Suggestions
Serve the Lemon Plus Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a fresh fruit salad, like Melon-Blueberry Salad, for a refreshing contrast. This cake also makes a delightful addition to a brunch spread or as a sweet treat alongside a cup of tea or coffee.
Storage & Reheating
Store leftover Lemon Plus Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave it for about 10-15 seconds; this will help retain its moistness. Avoid reheating the entire cake to prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Plus Cake contains roughly 275 calories, with 2g protein, 26g carbohydrates, and 19g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the Lemon Plus Cake a day in advance. Once baked and cooled, simply cover it with plastic wrap or store it in an airtight container. Just remember to poke holes and add the lemon juice and powdered sugar topping right before serving to keep it fresh and flavorful.
What can I do if I don't have lemon jello?
If you don't have lemon jello, you can substitute with a different flavored jello, such as lime, for a unique twist. Alternatively, you can create a homemade lemon syrup using lemon juice, sugar, and water to drizzle over the cake instead of the jello, though the texture and flavor will differ slightly.
Is this recipe suitable for freezing?
Yes, the Lemon Plus Cake can be frozen for up to three months. Make sure it's completely cooled, then wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container. To enjoy, thaw it in the refrigerator overnight, and consider adding the lemon topping just before serving for the best taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).