Recipe by v monte
"I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan."
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1 (18.25 ounce) package
yellow cake mix
1 (3 ounce) package
lemon flavored Jell-O®
I've been making a cake similar to this for years. It has a few differences though. Use only 2/3 C water and 3/4 C oil. Omit lemon extract. Bake in a bundt cake pan for 40 minutes at 350. Use only 2T lemon juice for glaze. Glaze after slightly cooled. This gives a much better cake to glaze ration. Yummm!
I followed the directions to the letter and this cake was not good. I wondered about the lemon gelatin rather than pudding, but I used it. And then the "frosting" was like liquid. There is SO MUCH sugar in this recipe, it is almost in puddles in the bottom of the pan -- the cake is wet from it. Someone tell me what I did wrong!
I made this one for a birthday and it got rave reviews. I used a fork to poke lots of holes in the cake before covering w/ glaze. Followed another reviewers recommendation and added a dab of butter to the glaze, along with some freshly grated lemon rind. Fresh squeezed lemon juice made it all the more tasty. I think this one is even better the next day, moist and more lemony. Next time, I will make it the day before serving. Good & easy!
I'm giving this recipe four stars only b/c I made changes...it would be five stars otherwise. For those of you who thought the cake was a bit too sweet, you may want to try using lemon flavored pudding mix instead of gelatin. I took a box of D.H. french vanilla cake mix and added four eggs, 2/3 C oil, 1 C buttermilk (no water), and instead of lemon extract and gelatin I used the rind of one lemon, about four Tbsp. of fresh juice, and about half a package of lemon-flavored pudding as well as two heaping scoops of sour cream. This 'softened' the lemon flavor and didn't taste too sweet. Lemon tends to amplify sugar in any recipe, so I say to cut down on the tartness in the cake and just keep the glaze really sweet. This was basically a lemon-flavored pudding/pound cake that was sooo moist and very good with the simply lemon glaze on top.
Yummy. I did substitute lemon cake mix and doubled the glaze/frosting because I wanted a more intense lemon flavor. Everyone loved it.
I would make this again. I didn't have and lemon extract so I substituted the juice of one lemon and added a bit of grated lemon rind to the cake mix. It turned out very moist and lemony! I would make this again.
I made this recipe with lemon cake mix, and didn't add any lemon extract. It turned out moist and delicious. My husband loved it. Will definitely make again.
My family loved this cake. Made in a bundt pan and it came out perfect. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Lemon Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 199
** Calories from Fat: 92
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