Roseville Lemon Cake
A bright and moist lemon cake with tangy lemon flavor, perfect for spring gatherings or afternoon tea, combining fresh lemon juice, zest, and a tender crumb.
Ingredients
Instructions
- Lightly oil or spray a 12-cup Bundt pan with oil or nonstick vegetable cooking spray.
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the Duncan Hines lemon supreme cake mix and the instant lemon pudding.
- Add 1/2 cup of lemon juice, eggs, canola oil, lemon extract, grated lemon zest, and cold water as specified in the recipe.
- Mix thoroughly until the batter is smooth and well combined.
- Pour the batter into the prepared Bundt pan.
- Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool before removing from the pan.
- Optional: dust with confectioners sugar or glaze with lemon icing before serving.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. You can substitute lemon juice with an equal amount of orange juice for a different citrus flavor. If you want to enhance the lemon flavor, add a few more teaspoons of lemon zest. Always be sure to properly grease the Bundt pan to prevent sticking, especially when using a dense batter like this.
Serving Suggestions
Serve slices of the Roseville Lemon Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Christmas Breakfast Grits Casserole for a festive brunch. Garnish with additional lemon zest or a sprig of mint for a pop of color.
Storage & Reheating
Store leftover lemon cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven wrapped in foil at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Roseville Lemon Cake contains roughly 83 calories, with 1g protein, 17g carbohydrates, and 2g fat. It is a good source of iron (10% of the Daily Value).
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 use a different brand of cake mix?
While Duncan Hines lemon supreme cake mix is recommended for its flavor and texture, you can use another brand's lemon cake mix. Just ensure it is a similar size and type to maintain the balance of ingredients and baking time.
How can I make this cake more moist?
To add moisture, consider incorporating an extra egg or adding a couple of tablespoons of sour cream or yogurt to the batter. These additions will enhance the cake's richness without altering the lemon flavor.
What can I do if my cake sticks to the pan?
If your cake sticks, it's usually due to insufficient greasing of the pan. Next time, ensure the Bundt pan is thoroughly coated with oil or cooking spray. Additionally, letting the cake cool for a bit before inverting it can help it release more easily.
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).