Inside out Lemon Cake With Lemon Glaze

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is an Oops! recipe. I forgot the half of the sugar in a cake and this is what resulted. It is moist,delicious after cooling or refrigerated. Will keep for a long time.(if you have to take to a pot luck, otherwise it will be gobbled up)”

Ingredients Nutrition


  1. Use a large glass measuring cup 1 quart capacity if you wish. Saves on the mess.
  2. Add eggs to the large measuring cup, whisk, add milk, vegetable oil and applesauce or the alternate ingredient of 1 cup vegetable oil. Do not add the applesauce if you do.
  3. Add the lemon extract dried lemon rind and 1/2 cup sugar. Whisk in the measuring cup.
  4. In a medium mixing bowl add flour, sugar and mix.
  5. Preheat oven 350°F.
  6. Slowly add the liquids and stir in until mixed.
  7. Spray Pam in (3)round baking pans, 8 X 10 glass baking pan or 9 X 13 baking pan.
  8. Bake 25 to 30 minutes in round pans, 40 minutes in 8x10 glass pan or 45 minutes in
  9. 9x13 pan.
  10. Cool the cakes about 15 minutes.
  11. Make glaze. Put in a plastic sack and cut a hole in one corner and squeeze and drizzle.
  12. Or use a spatula and coat each layer.
  13. Note: You may drizzle or spread the glaze after the syrup is poured if you wish.
  14. Take a fork and poke hole the length of the tines of the fork about two inches apart.
  15. Boil the water in microwave, add the dry Jello and stir until dissolved.
  16. Pour slowly over the cake layer(s).
  17. Add glaze.
  18. May be refrigerated until serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a