Ingredients Jump to Instructions ↓

  1. For Cake

  2. Nonstick cooking spray

  3. All-purpose flour - to prepare pan

  4. 1 Yellow cake mix - (18 1/4 oz))

  5. 2 tablespoons 30ml Canola oil

  6. (or canola oil butter-flavored

  7. Baking alternative)

  8. 3 Egg whites

  9. 1 Egg

  10. 8 oz 227g Light sour cream

  11. 1 teaspoon 5ml Vanilla

  12. 1/3 cup 78ml Water

  13. For Glaze

  14. 1 cup 198g / 7oz Powdered sugar

  15. 1 tablespoon 15ml Lemon juice

  16. 1 tablespoon 15ml Lime juice

Instructions Jump to Ingredients ↑

  1. To prepare cake: Preheat oven to 350 degrees. Coat a 10-inch tube pan or Bundt pan with cooking spray. Dust with about 1 tablespoon all-purpose flour, then invert over a sink and tap firmly to dislodge excess flour. Set aside.

  2. Place cake mix in bowl of an electric mixer. In a separate container, combine oil, egg whites, whole egg, light sour cream and vanilla. Stir to blend. Add the egg mixture to the cake mix; beat on low speed, drizzling the water over the mix. Beat on medium speed for 2 minutes, or until the batter is light and fluffy.

  3. Pour into prepared pan. Bake in the center of the oven for 35 to 45 minutes, until cake is golden on top or a pick inserted in the center comes out clean. Let cool on a rack for 20 minutes. Invert onto a serving platter; let cool completely.

  4. To prepare glaze: In a medium bowl, combine powdered sugar and lemon and lime juices. Stir with a whisk to make a thick glaze. Drizzle over cooled cake.

  5. Yield: 12 servings.


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