Ma's Lemon Cake

READY IN: 55mins
Recipe by celestial_star03

I am posting all of my Grandmother's recipes so I never lose them. This is my absolute fave; I used to beg my Mother to make this every third Sunday. (She went all out on that day; we usually had company from services.) I hope you all enjoy it as much as I do.

Top Review by trivett

I've been making this cake since I got the recipe from a co-worker in 1964. Long time family favorite. My tweaks have been to use fresh lemon juice and the zest from the lemon in the glaze. I also poke holes in the cake with a bamboo skewer prior to pouring the glaze over the cake to help it soak in better. Works very well as a 9" x 13" cake as well as the Bundt style, just adjust the baking time.

Ingredients Nutrition

  • CAKE

  • 1 (18 ounce) box Duncan Hines yellow cake mix
  • 4 eggs
  • 34 cup Wesson Oil
  • 34 cup water
  • 1 teaspoon lemon flavoring
  • 1 (3 ounce) package lemon Jell-O gelatin

  • 1 cup powdered sugar
  • 5 tablespoons lemon juice


  1. Ignore the directions on the cake mix box.
  2. Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed.
  3. Transfer your batter to a well greased bundt pan.
  4. Bake at 325 degrees Fahrenheit for 40 minutes.
  5. Turn it upside down onto your platter.
  6. While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.

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