Lemon Cake Recipe

Name: Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Cake; 1 (18 ounce) package yellow cake mix; 1 (3 ounce) package lemon Jell-O gelatin; 2/3 cup canola oil; 2/3 cup hot water; 1 lemon, juice of; 4 large eggs; Glaze; 1/2 cup confectioners' sugar, sifted; 1 lemon, juice of

Servings: persons

Cake
1 (18 ounce) package yellow cake mix
1 (3 ounce) package lemon Jell-O gelatin
2/3 cup canola oil
2/3 cup hot water
1 lemon, juice of
4 large eggs
Glaze
1/2 cup confectioners' sugar, sifted
1 lemon, juice of

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Cake, 1 (18 ounce) package yellow cake mix, 1 (3 ounce) package lemon Jell-O gelatin, 2/3 cup canola oil, and more.

Yes, 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.

Lemon Cake

How did you like this recipe?

Frequently Asked Questions