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Lemon Citrus Cake with Secret Glaze

Lemon Citrus Cake

Lemon Citrus Cake

Bert’s easy citrus cake with secret glaze

Some of you remember those vintage chiffon cakes that are making a comeback. These “from scratch” cakes contain a good amount of oil and eggs. Well here’s one that has the light texture of a chiffon cake but with none of the work. My friend, Bert, when we were catering together, often made this cake in the summer for our clients. If you like lemon, you’ll love this cake.

Preheat oven to 350 and spray a 9×13 pan.

Beat on medium speed about 4 or so minutes, then pour into pan:

1 box lemon cake mix (I used Duncan Hines lemon supreme)

3 oz. box lemon gelatin, not sugar free

4 large eggs

3/4 cup water

3/4 cup Canola oil

Meanwhile, make a glaze:


The secret here is the oil – it makes a glaze similar to a glazed donut!

Whisk together:

1 tablespoon Canola oil

3 tablespoons orange juice

1 generous cup confectioner’s sugar – enough to make a pourable glaze

Bake cake for 30-35 minutes, until a toothpick inserted in center comes out clean.

After cake comes out of the oven, immediately poke it all over on top with a fork to make holes, not quite halfway down through the cake. Pour the glaze over the hot cake, letting it seep into the holes. Let it cool to set the glaze before eating. (If you can wait that long!).

What happens if you can’t find lemon cake mix?

As sometimes happens when I put a recipe in the paper using a store bought ingredient, the stores run out. If that happens and you can’t wait until they get more in, a yellow cake mix works OK.


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