“This was a favorite recipe in our house, given to my Mom from her best friend, Peggy Wall. They used to be school bus drivers together, and this recipe was a tried and true favorite at every bus driver potluck that I can remember...My Nana loved this recipe too, and gave out this recipe many times herself...Very simple to make, but packed with a perfect blend of sweet & tart lemony flavor!”

Ingredients Nutrition

  • 1 (18 ounce) box white cake mix (I prefer Duncan Hines)
  • 1 (3 ounce) box lemon Jell-O gelatin
  • 12 cup hot water
  • 34 cup vegetable oil
  • 4 large eggs, beaten
  • 1 teaspoon lemon extract
  • prepared icing (Actually, it's a simple glaze, recipe to follow)


  1. Preheat oven to 350°.
  2. Grease & flour bundt cake pan.
  3. Mix all ingredients (except the glaze), spread in bundt cake pan, and bake for 40 to 50 minutes until lightly golden on top.
  4. Let cake cool JUST ENOUGH to invert it and take it out of the pan onto a serving plate. (Still warm).
  5. While still as warm as possible, drizzle glaze over the top and let it run down the sides.
  6. SIMPLE GLAZE: 1 1/2 cup powdered sugar, plus.
  7. the juice of 2 fresh lemons.
  8. Mix well. Then Drizzle over the top of the warm cake.

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