This makes a moist cake that is great to take to a potluck or family dinner or just to eat for your own family. It keeps well, but I rarely have it around long as everyone likes it.
I think the no frosting just a glaze helps keep it from being overly sweet and the jello keeps it moist.
Lemon Jello Cake
Ingredients
Cake
1 lemon cake mix
4 large eggs
1 1/3 cups water
2/3 cup vegetable oil
1 small box (3 oz.) Jello Lemon or Citrus flavor
Instructions
Preheat the oven to 350°F. Spray or grease and flour 9x13 inch baking pan.
In bowl of a mixer, mix the cake mix, eggs, water, oil and dry jello together. Pour into the greased and floured 9x13 inch pan.
Bake at 350°F for 27 to 30 minutes or until toothpick inserted in center comes out with just a few crumbs clinging to it. The cake should spring back when lightly touched with a finger.
When cake is done, prick with 2 tine fork while still hot. Immediately pour lemon glaze over top. Let it soak in as you go so it doesn’t run over. Cool and enjoy.
Icing
lemon juice
1 1/2 cup powdered sugar
lemon zest (optional)
lemon zest (optional)
In a small bowl, mix lemon juice and powdered sugar until you have a thin, pourable glaze
I'm assuming that's lemon jello? Interesting comment on using Jello. I don't like Royal, but use Fry's (Kroger) store brand almost exclusively.
ReplyDeleteI hope this gets thru. I've replied to other posts and get to that stupid picture matching part and click and click and click on pictures and never get there so just give up and go away.
Hi HaroldS, Sorry to hear that you are having a problem commenting. I guess I haven't tried to log on to comment so am not sure what blogger is doing with the comment log on. I find I have a problem when I have to read the dancing letters and tend to give up then.
DeleteAnyway, yes the jello is lemon, sorry about that. I have also used orange jello or lime if that is all I have on hand. Since we don't have Kroger stores here in the midwest I guess I will have to stick with Jello, our store brands here are not good.
Yum Yum.
ReplyDeleteI bet strawberry cake mix with strawberry Jell-O will be good as well. Will be fun trying out different mixes with different flavors of Jell-O.
Thanks for sharing the recipe.
Will be making this come this weekend.
Colleen, The strawberry sounds good, hadn't thought of that one. Hope you enjoy it as much as my bunch does.
DeleteIt is but not near as good as the lemon and I absolutely love strawberries.The lemon is best with this cake.
DeleteMyrna, I've been making Duncan Hines Lemon Jello Cakes since around 1978. A friend got the recipe off the Duncan Hines cake mix box and then shared it with me. Yesterday I attempted to make one having made my last one about a year ago. But I noticed that the amount of cake mix was reduced to 15.25 oz. And, though the standard recipe on the back of the box had not changed, I worried that the original Lemon Jello recipe that I had been using for decades (Duncan Hines Lemon Supreme cake mix, 3 oz Jello gelatin, 4 eggs, 3/4 cup oil, 3/4 cup water) would no longer work. So I adjusted the recipe by reducing the eggs to 3 instead of 4. The taste of the cake was pretty much the same, but the cake itself didn't hold together; it turned out crumbly. I notice that your last posting on this recipe was back in 2016. If you're still making this cake, have you had to adjust the recipe due to the reduction of cake mix?
ReplyDeleteI have baked this cake since the change in the mix size and used the recipe as is. It worked fine. You need the eggs to hold it together and so it will not crumble.
DeleteYou can also go to the Duncan Hines web site and ask them what they recommend. Hope this helps. It is a good cake.
THANK You, Myrna, for posting this recipe. I'm about to make it--this afternoon--for my daughter's 50th birthday. In my head I was thinking it was a 1950s cake; I know my mother made it when I was young, but I guess maybe I wasn't quite that young. '60s? '70s? No matter. My daughter used to love it in the 1970s when she was a kid so I hope she likes it still tomorrow. I'm going to use 4 eggs. Thanks for that little discussion, above. PS My mother was born and raised in Iowa. :-)
ReplyDelete