Donna'S Lemon Cake Recipe

Name: Donna'S Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 1/2 ounces yellow cake mix; 1 (3 ounce) package lemon Jell-O gelatin; 4 eggs; 3/4 cup water, boiling; 3/4 cup oil; 2 teaspoons lemon extract; Frosting; 1/4 - 1/3 cup lemon juice; 2 cups powdered sugar; 1 dash lemon extract (kicks it up a notch)

Servings: persons

18 1/2 ounces yellow cake mix
1 (3 ounce) package lemon Jell-O gelatin
4 eggs
3/4 cup water, boiling
3/4 cup oil
2 teaspoons lemon extract
Frosting
1/4 - 1/3 cup lemon juice
2 cups powdered sugar
1 dash lemon extract (kicks it up a notch)

1
Preheat oven 350 degrees.
2
Grease & Flour Bundt Pan.
3
Dissolve lemon jello in the 3/4 water let it cool to room temperature.
4
Mix cake mix lemon Jell-O, lemon extract, eggs & oil beat for 3 minutes.
5
Bake for 35 to 40 minutes.
6
Remove from oven let it cool for about 5 minutes and then remove from pan.
7
punch holes all over cake and pour frosting over cake while it is still a little warm.

1188

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 1/2 ounces yellow cake mix, 1 (3 ounce) package lemon Jell-O gelatin, 4 eggs, 3/4 cup water, boiling, and more.

Yes, Donna'S Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Donna'S Lemon Cake

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