Berry Filled Lemon Cake

Served with fresh strawberries, this delightful cake, with its mild lemon-flavored glaze, will soon become a go-to recipe for your family and friends.

Berry Filled Lemon Cake


  • 1 package light yellow cake mix
  • 1 ¼ cups water
  • ¾ cup egg substitute
  • ¼ cup plain nonfat yogurt
  • 1 tablespoon grated lemon peel
  • ½ cup confectioners’ sugar
  • 3 teaspoons lemon juice
  • 2 cups sliced strawberries


  1. In a large bowl, combine the cake mix, water, egg substitute, yogurt and lemon peel. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.
  2. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

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