Lemon Drop Cake

Lemon Drop Cake

  • Recipe serves: 12
  • Prep Time 15 min
  • Cook Time 40 min



  1. Preheat oven to 350°. Grease 10-inch Bundt pan; set aside.
  2. Beat cake mix, pudding mix, I Can't Believe It's Not Butter!® made with Olive Oil Spread, 1/4 cup lemon juice, milk, eggs and lemon peel in large mixing bowl with electric mixer on low speed 30 seconds. Increase speed to medium and beat, scraping sides occasionally, 2 minutes or until blended. Pour into prepared pan.
  3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.
  4. Meanwhile, cook 1/2 cup lemon juice with granulated sugar in medium saucepan, stirring occasionally, 5 minutes or until sugar is dissolved. Cool slightly, then evenly pour over cake.
  5. Blend confectioners sugar with remaining 1/4 cup lemon juice in medium bowl for glaze; drizzle over cake.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories 400
Calories from Fat 100
Total Fat 12 g
Saturated Fat 4 g
Cholesterol 65 mg
Sodium 550 mg
Total Carbs 70 g
Dietary Fiber 1 g
Sugars 54 g
Protein 4 g