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“This recipe comes from Karri Karasinski. We grew up living in each others houses and were the sisters God forgot to give each of us! What great memories! This recipe originally came from Marge, her mom (my other mom). She noted it can also be made in a bundt pan.”
READY IN:
50mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package lemon cake mix (can be any lemon cake mix but Duncan Hines is the best)
  • 1 (3 1/2 ounce) package lemon Jell-O gelatin
  • 4 eggs
  • 23 cup water
  • 12 cup cooking oil
  • 2 lemons
  • 2 cups powdered sugar

Directions

  1. Beat first 5 ingredients together.
  2. Pour into 9x13 pan.
  3. Bake at 325 degrees for 35 minutes.
  4. In the meantime, squeeze juice from 2 lemons into small bowl (taking out the seeds as you go).
  5. Grate the rind of both lemons and add to bowl.
  6. Add powdered sugar and mix together and set aside.
  7. When cake is done and still hot poke holes with a fork all over the cake and drizzle the glaze over the top of the cake.
  8. When cake is cool it is done.

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