Sanibel Island Lemon Pectin Cake

Sanibel Island Lemon Pectin Cake Recipe

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Megan Stewart


We used to spend spring break on Sanibel Island. In a shop there, I found a shell cake pan, which I loved. Inside was this recipe, and it is incredibly good, moist, and lemony!


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  • 1 c
  • 2 c
    cake flour
  • 2 tsp
    baking powder
  • 3 oz
    pkg lemon jello
  • 3/4 c
  • 2/3 c
    light cooking oil
  • 2 Tbsp
    lemon extract
  • 4 large
  • 1/4 c
  • GLAZE:

  • 1 lb
    powdered sugar
  • 3/4 c
    lime or lemon juice
  • ·
    yellow food coloring

How to Make Sanibel Island Lemon Pectin Cake


  1. Cake:
    Sift together into a mixing bowl, the 1 c sugar, cake flour, baking powder and jello. Then in a small bowl combine milk, oil, and lemon extract. Beat liquits into dry ingredients until batter is smooth. Separate 4 large eggs; beat into batter 1 at a time. Beat egg whites stiff but not dry, beating in the 1/4 c sugar. Fold egg whites lightly but thoroughly into the batter. Grease the lemon pectin pan (see below for alternate) with soft shortening and dust with flour. Spoon batter into pan and bake at 325 degrees 30-45 min until cake springs back lightly to touch. Turn immediately onto wire rack. carefully and slowly spoon glaze over cake until absorbed.
  2. Note: if cooked in small pans, cook at 375 degrees 12-15 minutes. Remove immediately from pan and dip into glaze with slotted spoon to absorb.
  3. GLAZE: heat ingredients until very hot in double boiler.

Printable Recipe Card

About Sanibel Island Lemon Pectin Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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