Mom's Lemon Jello Cake
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 331.9
- Total Fat: 12.4 g
- Cholesterol: 50.6 mg
- Sodium: 298.3 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 0.8 g
- Protein: 4.1 g
View full nutritional breakdown of Mom's Lemon Jello Cake calories by ingredient
Introduction
My mom made this for me when I was a kid. I was and still in my FAVORITE cake. I am not a fan of cake but I am a BIG FAN of this cake. It's like eating lemon donuts. I made it for my kids last night and they couldn't stop eating it. They LOVED it too and asked me to make another!! My mom made this for me when I was a kid. I was and still in my FAVORITE cake. I am not a fan of cake but I am a BIG FAN of this cake. It's like eating lemon donuts. I made it for my kids last night and they couldn't stop eating it. They LOVED it too and asked me to make another!!Number of Servings: 15
Ingredients
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Cake Batter:
2 1/4 C Flour
1 1/2 C Sugar
3 1/2 t Baking Powder
1 t Salt
3 t Lemon extract
1+ T Lemon Zest (about 1 lemon; add more for more lemon flavor)
3 oz Package Lemon Jell-o
4 Whole Eggs (Substitute 1 egg less w/ 1/4 C more Milk (not Fat Free))
3/4 C Vegetable Oil (Substitute 1/4 C less w/ 1/4 C Milk (not Fat Free))
3/4 C Milk (Substitute1/4 more w/ 1/4 C more milk (not Fat Free))
Cake Icing:
2 1/4 C Powdered Sugar
1/3 C Lemon Juice (about 2-3 large lemons)
3 T Lemon Zest (about 2-3 large lemons)
Materials:
Large Mixing Bowl
Medium Mixing Bowl
Whisk &/or hand beaters
Spatula
Toothpick
Chopstick, Ice Pick or Fork
Tips
Great for a Birthday Cake, fun dessert, breakfast treat, or even a substitute for donuts.
Directions
SUBSTITUTIONS & TIPS
(1) This was originally made with a box of Yellow Cake Mix or Lemon Cake Mix. If you choose to take this shortcut, omit the dry ingredients (flour, sugar, baking powder, salt), Lemon Extract, and substitute water for the milk.
(2) The original recipe from my mom called for 2 cups of powdered sugar and 2 lemons for the final step and no zest in the recipe. I wanted more lemon flavor so I added zest to the batter and the final step PLUS I adjusted the lemon/powdered sugar amounts to have more lemon flavor and more moisture.
(3) The program for calculating the nutrition facts didn't have lemon zest nor lemon Jell-o options to choose from so I selected lemon peel and sugar free lemon-lime Jell-o. You will need to add the nutrition facts for lemon Jell-o to the final nutrition facts.
DIRECTIONS - CAKE BATTER:
Preheat Oven to 350 degrees.
Step 1 - Combine all the dry ingredients in a MEDIUM mixing bowl and fold together
Step 2 - Combine all the wet ingredients in a LARGE mixing bowl and whisk together
Step 3 - Fold the dry ingredients into the wet ingredients and mix thoroughly
Step 4 - Let the ingredients sit together for about 10 minutes while you grease the baking pan. I used butter to grease the pan. I used a glass pan. If you use a metal pan also flour the pan after you grease it.
Step 4 - Fold the ingredients once more and then pour into the baking pan.
Step 5 - Place baking pan with batter into the oven to cook for 35-40 minutes.
DIRECTIONS - ICING:
Step 6 - Zest and Juice about 3 lemons to get about 1/3 C Lemon Juice. Combine the Lemon Juice and Zest.
Step 7 - Measure the Powdered Sugar into the Lemon Juice and Zest. Mix well to make sure you get all of the clumps out.
DIRECTIONS - FINAL STEPS:
Step 8 - Remove when it's golden brown on top AND an inserted toothpick comes out clean.
Step 9 - Pierce the cake with the Chopstick, Ice Pick or Fork. The more holes the better the icing will soak into the cake to make it moist throughout. I pierced the cake about 1 inch spacing between each hole.
Step 10 - Pour the icing over the cake using the spatula to spread the icing over the cake so it will soak into the holes. Continue to move it from the edges of the pan to the center of the cake. The center is thickest so continue to distribute the excess to the center portion of the cake.
Step 11 - Let the cake cool, completely, so that the icing soaks in completely and hardens on top like an iced donut.
Step 12 - Cut and Serve.
YUMM!
Serving Size: Makes 15- 2x3" or 20- 2x2" pieces using a 13x9x2 pan
(1) This was originally made with a box of Yellow Cake Mix or Lemon Cake Mix. If you choose to take this shortcut, omit the dry ingredients (flour, sugar, baking powder, salt), Lemon Extract, and substitute water for the milk.
(2) The original recipe from my mom called for 2 cups of powdered sugar and 2 lemons for the final step and no zest in the recipe. I wanted more lemon flavor so I added zest to the batter and the final step PLUS I adjusted the lemon/powdered sugar amounts to have more lemon flavor and more moisture.
(3) The program for calculating the nutrition facts didn't have lemon zest nor lemon Jell-o options to choose from so I selected lemon peel and sugar free lemon-lime Jell-o. You will need to add the nutrition facts for lemon Jell-o to the final nutrition facts.
DIRECTIONS - CAKE BATTER:
Preheat Oven to 350 degrees.
Step 1 - Combine all the dry ingredients in a MEDIUM mixing bowl and fold together
Step 2 - Combine all the wet ingredients in a LARGE mixing bowl and whisk together
Step 3 - Fold the dry ingredients into the wet ingredients and mix thoroughly
Step 4 - Let the ingredients sit together for about 10 minutes while you grease the baking pan. I used butter to grease the pan. I used a glass pan. If you use a metal pan also flour the pan after you grease it.
Step 4 - Fold the ingredients once more and then pour into the baking pan.
Step 5 - Place baking pan with batter into the oven to cook for 35-40 minutes.
DIRECTIONS - ICING:
Step 6 - Zest and Juice about 3 lemons to get about 1/3 C Lemon Juice. Combine the Lemon Juice and Zest.
Step 7 - Measure the Powdered Sugar into the Lemon Juice and Zest. Mix well to make sure you get all of the clumps out.
DIRECTIONS - FINAL STEPS:
Step 8 - Remove when it's golden brown on top AND an inserted toothpick comes out clean.
Step 9 - Pierce the cake with the Chopstick, Ice Pick or Fork. The more holes the better the icing will soak into the cake to make it moist throughout. I pierced the cake about 1 inch spacing between each hole.
Step 10 - Pour the icing over the cake using the spatula to spread the icing over the cake so it will soak into the holes. Continue to move it from the edges of the pan to the center of the cake. The center is thickest so continue to distribute the excess to the center portion of the cake.
Step 11 - Let the cake cool, completely, so that the icing soaks in completely and hardens on top like an iced donut.
Step 12 - Cut and Serve.
YUMM!
Serving Size: Makes 15- 2x3" or 20- 2x2" pieces using a 13x9x2 pan
Member Ratings For This Recipe
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