Lemon Cake

"This cake was an "accident". I meant to use lemon pudding and inadvertently added lemon jello instead. It is a big improvement over the cake using pudding! It is moist and tangy."
 
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photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
8
Yields:
1 cake
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ingredients

  • Cake

  • 1 (18 ounce) package yellow cake mix
  • 1 (3 ounce) package lemon Jell-O gelatin
  • 23 cup canola oil
  • 23 cup hot water
  • 1 lemon, juice of
  • 4 large eggs
  • Glaze

  • 12 cup confectioners' sugar, sifted
  • 1 lemon, juice of
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directions

  • Preheat oven to 350 degrees.
  • Grease and lightly flour angel food cake or bundt pan.
  • Place all ingredients in a bowl and mix until well blended and thick.
  • Bake approximately 45 minutes.
  • Cool 10 minutes.
  • Make glaze by combining sugar and lemon juice in a small bowl.
  • Stir until smooth.
  • Remove cake from pan and pour glaze over warm cake.
  • Can serve warm or at room temperature.

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Reviews

  1. Love lemons, so as with Elly in Canada, I added the zest from the lemon as well! Another time I'd be willing to add some zest to the glaze for added sweet pucker power! Thanks for sharing your accident! [Tagged, made & reviewed in Zaar Chef Alphabet Soup Game]
     
  2. Great tasting cake, very easy to make. I added the zest of the lemon to the batter for an extra lemony flavour. Nice recipe Vicki!
     
  3. I have an abundant lemon tree, so I need more lemon recipes! This one is the best of the cakes that I've tried. Everyone loved it! I even received a thank-you note for sharing the cake. How cool is that?
     
  4. Your lemon cake was so easy to make. We loved it! Followed your instructions exactly. The fresh lemon juice really makes this recipe. Thanks, Vicki in AZ
     
  5. Wow is this a great and versatile recipe! I used a lemon cake mix, lime jello, and I also threw in the lemon zest along with the juice. I also added a nice sprinkling of poppy seeds. It's a beautiful green color, and the glaze makes it very moist, while adding more flavor. I'll be trying more variations on this one--thanks!
     
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RECIPE SUBMITTED BY

I live in the Phoenix area where the sun always shines. I love to cook and garden. I am a "gadget freak" and seem to buy every cooking tool that comes on the market. Currently, I'm playing with pressure cooker cuisine. If I could take a month off, I'd go to Italy and go to 3-4 different cooking schools. My favorite cookbook is "The New Professional Chef" by the Culinary Institute of America. The dog in the photo is Scout, who just happens to be the best dog in the world.
 
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