Lemon Cake

READY IN: 50mins
Recipe by Vicki in AZ

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.

Top Review by Sydney Mike

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]

Ingredients Nutrition

  • 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


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

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