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Lemon Cake

Active Time: 2 Hour 30 Minutes

Total Time: 2 Hour 30 Minutes

Serves: 12


Lemon Cake


  • Preheat oven to 350°F. Spray 10-cup bundt pan or 10-inch tube pan with baking spray.
  • Combine dry cake mix, 1-1/3 cups water, eggs, oil and 2 tablespoons lemon peel in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed 2 minutes. Pour into prepared pan.
  • Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool 30 minutes. Remove from pan; cool completely on wire rack.
  • Glaze: Beat confectioners' sugar and lemon juice with wire whisk until smooth. Add water, if necessary, for desired consistency. Drizzle over cake; let stand until glaze is firm.
  • Garnish base of cake with strawberries and top each piece with a serving of Reddi-wip.


Serving Size: 12 servings (1 slice of cake with 1 heaping tablespoon strawberries each)
  • Calories 285kcal -
  • Total Fat 10g -
  • Saturated Fat 2g -
  • Cholesterol 50mg -
  • Sodium 332mg -
  • Carbohydrates 46g -
  • Fiber 1g -
  • Protein 3g -