Lemon Cake

Lemon Cake
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 285.0
  • Total Fat: 10.0 g
  • Cholesterol: 50.0 mg
  • Sodium: 332.0 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Lemon Cake calories by ingredient


A moist lemon cake drizzled with a lemon glaze served with fresh strawberries. A moist lemon cake drizzled with a lemon glaze served with fresh strawberries.
Number of Servings: 12


    PAM® Baking Spray
    1 pkg (18.5 oz each) yellow cake mix with pudding in mix
    1-1/3 cups water
    3 eggs
    1/3 cup Pure Wesson® Canola Oil
    2 tablespoons grated lemon peel
    3/4 cup confectioners' sugar
    2 tablespoons fresh lemon juice
    1 cup sliced strawberries
    Reddi-wip® Original Dairy Whipped Topping


1. Preheat oven to 350°F. Spray 10-cup bundt pan or 10-inch tube pan with baking spray.
2. 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.
3. Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool 30 minutes. Remove from pan; cool completely on wire rack.
4. 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.
5. Garnish base of cake with strawberries and top each piece with a serving of Reddi-wip.

Brought To You By ConAgra Foods®

Serving Size: 1 slice of cake with 1 heaping tablespoon strawberries