Lemon Jello Cake
A delightful cake combining bright tanginess and fluffy texture, infused with the nostalgic flavors of lemon jello, perfect for any gathering.
Ingredients
For the Cake
- 1 box yellow cake mix Standard yellow cake mix or gluten-free mix as a substitute.
- 1 pack lemon jello powder This brings the signature tang and vibrant color.
- 3 large eggs Adds richness and moisture.
- 1/2 cup canola oil Can be substituted with vegetable or olive oil.
- 1 cup water Can use lemon-infused water for extra zest.
For the Frosting
- 1 cup powdered sugar Used for making the frosting.
- 2 tablespoons lemon juice Adds flavor to the glaze.
Instructions
Preparation
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease your baking pan (9x13 or two round pans) with cooking spray or butter.
- Mix the Dry Ingredients: In a large bowl, combine the cake mix and lemon jello powder, whisking until fully integrated.
- Add Wet Ingredients: Now, add the eggs, oil, and water into the dry mix. Use an electric mixer or whisk vigorously by hand until the mixture is smooth and well-combined, about 2 minutes.
- Bake: Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare Frosting: While the cake cools, whisk powdered sugar with lemon juice until you have a smooth glaze. Drizzle over the cooled cake just before serving, letting it drip down the sides for that charming, homemade feel.
- Serve and Enjoy: Cut into slices, serve, and watch as the smiles unfold!
Notes
Tips: Always keep an eye on your cake in the last few minutes of baking to avoid burning. Make sure all ingredients are at room temperature for better mixing.