lemon jello cake
(1 RATING)
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.
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prep time
10 Min
cook time
35 Min
method
Bake
yield
Ingredients
- CAKE
- 1 box lemon jello
- 3/4 cup hot water (i use it hot from the tap, not boiling)
- 4 - eggs
- 1 box yellow cake mix
- 3/4 cup vegetable oil (i use canola oil)
- GLAZE
- 2 cups powdered sugar
- 6 tablespoons lemon juice
How To Make lemon jello cake
-
Step 1Preheat oven to 350 degrees. Grease and flour a 9x13 pan. (I use the baking spray with the flour already in it.)
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Step 2In mixing bowl combine the jello with the hot water until the jello is dissolved.
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Step 3Add the eggs to the jello, mixing well. Then beat on high for 2 minutes.
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Step 4Add the cake mix, mixing well. Then beat on high for 2 minutes.
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Step 5With 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.
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Step 6While the cake is baking mix together the powdered sugar and lemon juice in a separate bowl. Set aside.
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Step 7As 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#Picnics
Keyword:
#carry-ins
Ingredient:
Fruit
Method:
Bake
Culture:
American
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