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Moist Lemon Ring Cake

Moist Lemon Ring Cake

A delicious, moist cake recipe filled with lemon and topped with a sweet lemon glaze.
Course Dessert
Cuisine Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


  • 1 box yellow cake mix
  • 1 T butter to grease cake pan
  • 1/2 cup vegetable oil
  • 1 cup orange juice
  • 1 3.4 oz package instant lemon pudding
  • 3 eggs
  • Lemon pie filling I like Duncan Hines brand
  • 1 cup confectioner’s sugar
  • 2-3 T lemon juice


  • 1 cup confectioners’ sugar
  • 2-3 Tablespoons fresh lemon juice.


  1. Preheat oven to 350°F
  2. Grease an angel food cake pan with butter.
  3. In a large bowl, whip cake mix, oil, orange juice and instant pudding together until smooth.
  4. Add 3 eggs one at a time, beating after each egg.
  5. Pour batter into the well-greased angel food pan.
  6. Using a pastry bag, pipe a ring of Lemon pie filling on top of the batter.
  7. Bake at 350°F for 50 minutes.
  8. Remove the side of the pan, leaving the center and cake intact to cool for 3 minutes on a cooling rack and immediately begin the glaze.
  9. To make the glaze, mix the confectioner’s sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary.
  10. Brush glaze over the top of the cake.