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Lemon Cake

This fluffy cake is full of citrus flavor but not much fat or cholesterol. Preparation starts with a boxed mix for convenience and ends with a refreshing two-ingredient lemon glaze.—Bonita Giesbrecht, Glenn, California
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    15 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) lemon gelatin
  • 1 cup plus 2 tablespoons water
  • 4 egg whites
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon canola oil
  • 1 teaspoon lemon extract
  • 4 drops yellow food coloring, optional
  • LEMON GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/3 cup lemon juice

Directions

  • In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
  • Meanwhile, for glaze, in a small bowl, combine confectioners' sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely.
Nutrition Facts
1 piece: 225 calories, 5g fat (1g saturated fat), 0 cholesterol, 266mg sodium, 43g carbohydrate (41g sugars, 0 fiber), 3g protein.

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