Total Time
50mins
Prep 5 mins
Cook 45 mins

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.

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

Directions

  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.

Reviews

(5)
Most Helpful

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]

Sydney Mike November 24, 2008

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!

Elly in Canada March 07, 2007

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?

wildolive May 18, 2005

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