lemon jello cake

★★★★★ 1
a recipe by
Chris Moore
Ft. Wayne, IN

This cake has been made in my family for years. Every time I make it I get rave reviews. While it is not frosted, it does have a nice sweet, tart glaze which makes it great for carry-ins. Unlike other "jello" cakes the jello is not poured over the top but is part of the batter.

★★★★★ 1
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For lemon jello cake

  • CAKE
  • 1 box
    lemon jello
  • 3/4 c
    hot water (i use it hot from the tap, not boiling)
  • 4
  • 1 box
    yellow cake mix
  • 3/4 c
    vegetable oil (i use canola oil)
  • 2 c
    powdered sugar
  • 6 Tbsp
    lemon juice

How To Make lemon jello cake

  • 1
    Preheat oven to 350 degrees. Grease and flour a 9x13 pan. (I use the baking spray with the flour already in it.)
  • 2
    In mixing bowl combine the jello with the hot water until the jello is dissolved.
  • 3
    Add the eggs to the jello, mixing well. Then beat on high for 2 minutes.
  • 4
    Add the cake mix, mixing well. Then beat on high for 2 minutes.
  • 5
    With the mixer on low add the oil until it is mixed in well. Then beat on high for 1 minute. Pour into prepared cake pan. Bake for 30 to 40 minutes until a toothpick inserted in the middle comes out clean.
  • 6
    While the cake is baking mix together the powdered sugar and lemon juice in a separate bowl. Set aside.
  • 7
    As soon as cake is out of the oven, poke holes over the entire top of the cake with a fork. Then spoon the glaze over the top of the cake making sure to spoon some glaze around the edges between the cake and pan. Cool completely before serving. Enjoy!