When I started college at SUU in 1999, my Mom gave me a packet of our family favorite recipes for me when I left home, and this lemon cake was one of the recipes included in the famous packet.
I used this exact recipe during my first semester as the topic for my demonstrative speech in my introduction to communications class. I brought the ingredients to class, and whipped up the recipe in front of the entire class. I even handed out a piece of cake to each member of the class and gave each person the recipe so that they could use it to impress their next date.
I have to admit. I used this recipe to win over a few boys that I dated during that year. I hadn’t met the Mr. yet, so all was fun in love and war back then. I remember one of my boyfriend’s sisters telling him that he should marry me after I brought her this cake. I was trying to impress her, and this cake was the ticket into her heart.
As you can imagine, this cake is one of our family favorites, and I hope you will love it as much as we do. My mom has been making this cake for over 20 years now. I hope you like it. It’s super easy to make too!
Delicious Lemon Cake Recipe
The lemon cake recipe that will win the hearts of many!
Ingredients
- 1 Lemon Cake Mix
- 3/4 c water
- 3/4 c oil
- 4 eggs
- 1 small packet of lemon jello {NOT instant pudding}
Lemon Glaze
- 2 Cups Powdered Sugar
- 3 or 4 T Butter
- 3 or 4 T Lemon Juice Concentrate {more or less depending on preference}
Instructions
-
Mix ingredients together and pour into a cookie sheet and bake at 350 degrees for 20 minutes.
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Mix the lemon glaze while the cake is cooking, and spoon onto the cake immediately after the cake comes out of the oven. Drop a small amount of glaze across the entire cake and spread with a butter knife.
-
Let cake cool completely before cutting.
Enjoy. If you aren’t usually a lemon fan, don’t count this cake out. You will like it!
xoxo,
Brooke
If you like this recipe, check out more of our desserts!
Sounds yummy! Just wondering what size your cookie sheet is and did you grease it first? Thanks
It’s a standard jelly roll pan that’s 12 X 18, and yes, I sprayed it with non-stick cooking spray. š Thanks for your questions! xoxo
I am guessing you mean Jello Instant Pudding. Not just Jello? Just wanted to be sure because I am very interested in making this cake. Thank you.
No, I do mean jello. I don’t know why I wrote “instant” so I will remove that word. š
I have a stupid question….is it lemon instant jello GELATIN or PUDDING?
Thanks !!!
It is lemon jello.
THIS:
http://www.jello.com/Content/assets/products/jello/Product_Gelatin_Dessert_lemon.jpg
OR THIS:
http://www.jello.com/Content/assets/products/pudding/Product_Pudding_Dessert_lemon.jpg
one is Jello Gelatin and the other is Jello Pudding. So saying “it is lemon jello” doesn’t answer that!!
Hi Lori! It’s the Jello Gelatin, not the pudding. Good luck. You will love it!
Thank you Brooke!! Can’t wait to make this!
I have this same recipe and have been making it for years!! Works great in a loaf pan as well. For added oomf, add couple TB of poppyseeds!!
Just asking why does it say add 3/4 c of oil.Thats too much. An turned to mush.
Florence, you put the oil in with the dry cake mix and the water. Mix is up to make the cake batter.
I have been making this recipe of my mother-in-law’s for the past 40 years with a couple of differences! I bake it in a 9×13 pan and after it is baked I poke holes all over the top using a fork. I do not use the butter in the glaze, just the lemon juice and powdered sugar. It’s one of our family’s favorites!