Lemon Lu Lu Cake

Lemon Lu Lu Cake


"A wonderfully tangy and moist glazed lemon cake. Quick and easy to prepare!"

Ingredients 1 h {{adjustedServings}} servings 173 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, stir together the cake mix and instant pudding. Then continue to prepare cake mix as directed on box. Pour into the prepared pan.
  3. Bake cake as directed on package. When the cake comes out of the oven, poke holes all over the top of the cake with a toothpick.
  4. In a medium bowl, stir together the confectioners' sugar, lemon juice and melted butter until smooth. Pour the icing over the hot cake, and allow to cool before serving.
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Reviews 35

  1. 40 Ratings

Christina Reitz

This cake was really easy...I substituted 3/4 cup applesauce for the eggs in the cake mix directions (as my daughter's allergic to eggs)--1/4 cup applesauce for each egg. I also substituted 1/4 cup lemon juice for 1/4 cup of the water that the cake mix directions called for. When the cake came out of the oven, I made the glaze with 3 parts powdered sugar to 1 part lemon juice (about 1 1/2 cups sugar and 1/2 cup lemon juice total), as I saw a few other reviewers mention that the recipe made too much glaze, and t least one other mention that the glaze seemed too thin. The 1 1/2 cups powdered sugar and the 1/2 cup lemon juice I used was just about right for my taste in terms of thickness and amount (I omitted the butter). I also used a fork to poke the holes in the cake, to make it go faster.


I tweeked this recipe a little when I made it based on others' reviews. My husband and I are both loving it! For the cake, I added the lemon pudding, but instead of making the cake with oil, I used 1/2 cup unsweetened applesauce. The low fat directions on most cake mixes will tell you 1/3 cup applesauce, but those little individual servings are 1/2 cup and oh-so-easy to keep on hand and just dump in! For the glaze, I only made 2/3 the recipe and left the butter out entirely. So I just used 2 cups powdered sugar and 1 cup lemon juice. This cake does have a definite lemon twang, but why else would you eat lemon cake?! It's super moist and super easy to make.


Best cake I ever tasted. I used mix with pudding already in it but added a box of pudding anyway. Baked in bundt pan, cut glaze recipe by 1/3. Voila! Superb.