Lemon Cake
📜 Collection: Unknown Seven | ✍️ Attribution: Grandma Beall | 📂 Category: Desserts A delightful and bright citrus cake recipe featuring a moist lemon gelatin base topped with a tart lemon or orange glaze. Passed down from Grandma Beall’s kitchen, it promises a burst of sunshine in every slice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Baking pan
- Measuring cups
Ingredients
Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg | Lemon cake mix | Standard size |
| 1 pkg | Lemon jello | Dry gelatin |
| 1/2 c. | Oil | Vegetable oil |
| 1 c. | Cold water | Chilled |
| 3 | Eggs | Added one at a time |
Lemon Icing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 c. | Powdered sugar | Sifted |
| 1/2 c. | Lemon juice | Or orange juice |
Instructions
Step 1: Batter Preparation
- Mix 1 pkg lemon jello with 1 c. cold water, 1 pkg lemon cake mix, and 1/2 c. oil.
- Add 3 eggs one at a time, mixing thoroughly until a smooth batter forms.
Step 2: Baking
- Bake at 350° for 45 min, or until a golden crust forms and a toothpick inserted into the center comes out clean.
Step 3: Icing
- Mix 2 c. powdered sugar and 1/2 c. lemon juice (or orange juice) together to form a smooth glaze.
- Pour the glaze over the cake while the cake is hot so it absorbs the citrus flavor.
💡 Make-Ahead & Storage: The cake can be baked a day ahead, but for best results, apply the warm glaze immediately after baking while the cake is hot.
Original Recipe Scan
