How to Make a Lemon Cake With Lemon Icing

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A deliciously moist, sweet, tangy, and flavorful lemon cake.

by Rene Y.

124 Likes

2.4k Views

Step 1 of 31

Supplies - I purchased whichever cake mix was on sale; eggs and pan not pictured.

Step 2 of 31

Heat 1 cup of water for 1 minute.

Step 3 of 31

Open package of Jell-O and mix into 1 cup of hot water.

Step 4 of 31

Mix thoroughly and allow to cool.

Step 5 of 31

Cool Jell-o at room temperature (approx 30mins.) or it can be placed in the fridge. At times I will make it a day ahead, stick in fridge, then use. Make sure to cover if you do this to prevent skin.

Step 6 of 31

Once Jell-o has cooled, preheat oven to 350 degrees(F).

Step 7 of 31

In a mixing bowl add cake mix

Step 8 of 31

Add 3/4 cup of oil (your preference)

Step 9 of 31

Add 4 eggs

Step 10 of 31

Follow mixing instructions on your selected brand of lemon cake mix (today I used Betty Crocker). Mine says mix 30 seconds on low, then beat 2 minutes on medium.

Step 11 of 31

Mix as directed. I use a stand mixer - a hand mixer works fine too.

Step 12 of 31

Pour in Jell-o (if you have a splash guard, use it) and mix until smooth. Notice the consistency of my Jell-o; if you refrigerated and it turned to gelatin, you will have to scoop in and mix longer.

Step 13 of 31

Mix mix mix

Step 14 of 31

Allow the yum-o batter on the mixer blades to fall in the bowl. We want to use all the batter!

Step 15 of 31

Don't forget to scrape the sides. Note the fluffy consistency. The colder your Jell-o, the fluffier it gets (I've noticed).

Step 16 of 31

Pour into greased pan (coated in non-stick).

Step 17 of 31

Place in the oven at 350 degrees.

Step 18 of 31

Set your timer for 15 minutes! :)

Step 19 of 31

While the first part of baking is going on let's make the icing! First, roll your lemons to get the most juice possible.

Step 20 of 31

Slice your lemons.

Step 21 of 31

Squeeze! Squeeze them into a cup. Make sure to strain out the seeds.

Step 22 of 31

Add 2 cups of confectioners sugar (aka powdered sugar).

Step 23 of 31

Hand mix until smooth or place in a handy-dandy mini mixer if you have one. :)

Step 24 of 31

When 15 minutes are up, lower the temperature on the oven to 300 degrees.

Step 25 of 31

Set timer for 30 minutes.

Step 26 of 31

Mmmmmm... Resist digging into it and allow to rest for 15 minutes.

Step 27 of 31

Here's the weird part... Prick with a fork about every inch. Make sure to wipe the fork as you move because it will get clumpy.

Step 28 of 31

All forked up!

Step 29 of 31

Pour amazingly lemony glaze over cake. The fork holes allow the cake to absorb the glaze.

Step 30 of 31

Here is what it looks like. Yours will look whiter, I was low on sugar on my glaze. Serve warm or cool. Amazing with coffee.

Step 31 of 31

Keeps moist for several days. Enjoy! :)

You're Done!

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This guide was made by:

Rene Y.

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Leave a Comment

@Debra Tanner: it makes the cake incredibly moist, while still giving it enough temp to cook thoroughly.

Rene Y. (author) 12 months ago

I think it's to early for me... Why did we lower the oven to 300°. Sorry if I am just missing this part. I am ready to make it. :)

Debra Tanner 12 months ago

@Shine - So happy to share, it is my husband's favorite dessert and a hit at potlucks! Let me know how it turns out! :D

Rene Y. (author) 12 months ago

Yummm, this looks fantastic! Thanks so much for sharing this one, I love simple recipes like this.... fresh, moist, sweet and citrus together ... what more could you ask for! I can't wait to try this :-)

Shine W 12 months ago

It is simple to make with so much flavor! You're welcome! :D

Rene Y. (author) 12 months ago

This looks GREAT will do for sure.. Thank you

Debra Tanner 12 months ago

3 Ounces Lemon Jell-O mix

1 Cup Hot water

1 Lemon cake mix (your brand choice)

4 Eggs

¾ Cups Oil

2 Cups Confectioner's Sugar (powdered sugar)

2 Lemons (or equivalent lemon juice)

1 9 x 12 Pan

Non-stick spray

Mixer

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