Lemon Jello Cake
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts An incredibly moist and flavorful lemon cake made easy with a white cake mix and a package of lemon Jello. This simple, one-bowl batter bakes up into a wonderfully dense and tender tube cake.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 1 hour | None | 1 tube cake (12-16 servings) |
🔪 Key Equipment
- Tube or Bundt pan
- Large mixing bowl
- Whisk
- Long wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | Cake Mix | White |
| 1 package (3 oz) | Lemon Jello | Dry powder |
| 4 | Eggs | Large |
| 2/3 cup | Water | None |
| 2/3 cup | Wesson Oil | Or other vegetable oil |
| 1 tablespoon | Lemon Flavoring | Extract |
Instructions
Step 1: Prepare Pan and Base
- Preheat your oven to 350°F. Grease and flour a tube or Bundt pan.
Step 2: Mix the Batter
- In a large mixing bowl, combine the 2/3 cup water and 2/3 cup Wesson oil.
- Sprinkle the 1 package (3 oz) lemon Jello powder on top and mix until it dissolves.
- Add the 1 package white cake mix and mix well.
- Add the 4 large eggs, one at a time, beating well after each addition.
- Stir in the 1 tablespoon lemon flavoring.
Step 3: Bake and Cool
- Pour the batter into the prepared tube pan.
- Bake for 1 hour, or until a long wooden skewer inserted into the center comes out clean and the cake is golden and fragrant.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to 5 days.
Original Recipe Scan
