Lemon Jello Cake – a delicious recipe with Lemon Jello, vegetable oil, apricot nectar, eggs, vanilla, Lemon Glaze. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.Preheat oven to 350 degrees.
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2.Butter and flour a tube pan or Bundt pan.
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3.Place first 6 ingredients in a mixing bowl.
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4.Mix on low speed until ingredients are moist.
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5.Mix on medium-high speed for 2 minutes.
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6.Pour batter into buttered pan.
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7.Bake at 350 for 45 minutes.
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8.Mix the confectioners sugar and lemon juice to make the glaze. Let sit.
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9.Let cake cool in the pan for 10 minutes. Loosen the sides of the cake from the pan and turn out onto a cooling rake.
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10.Place waxed paper under the cake.
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11. Stir the glaze and drizzle over the top of the cake.
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12.Place the cake over a new sheet of waxed paper and drizzle the glaze from the other waxed paper onto the cake. Continue to do this with new sheets of waxed paper until the glaze is absorbed into the cake.
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13.Let cool for at least one hour. Cut into serving sized slices.
703
kcal
Calories
50
g
Fat
54
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 box Yellow Cake mix, 1 box Lemon Jello, small box, 2/3 cup vegetable oil, 2/3 cup apricot nectar, and more.
Yes, Lemon Jello 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.
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