Zutaten für Glazed Lemon Jello Cake
- Lemon Jell O Gelatin
- 1/2 cup boiling water
- 1/2 cup cold water
- Lemon Cake Mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon lemon extract
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice
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Zubereitung von Glazed Lemon Jello Cake
- Bloom the jello: In a small bowl, combine 3 ounces (1 package) lemon-flavored gelatin with 1/2 cup boiling water. Stir until completely dissolved. Add 1/2 cup cold water and stir. Refrigerate for 15 minutes to slightly thicken.
- Prepare the cake batter: In a large bowl, combine one 15.25-ounce box of yellow cake mix, 1/2 cup vegetable oil, 4 large eggs, and 1 teaspoon lemon extract.
- Combine jello and batter: Gently fold the slightly thickened jello mixture into the cake batter until just combined. Be careful not to overmix.
- Bake the cake: Pour the batter into a greased and floured 10-inch angel food cake pan. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Make the glaze while the cake bakes: In a medium bowl, whisk together 2 cups powdered sugar, 1/4 cup fresh lemon juice, and a pinch of salt until smooth and pourable. Add more lemon juice, one teaspoon at a time, if needed to reach desired consistency.
- Glaze the cake: Once the cake is baked, let it cool in the pan for 10 minutes. Then, gently poke holes all over the top of the cake using a fork. Slowly pour the glaze evenly over the warm cake, allowing it to soak in.
- Cool and serve: Let the cake cool completely in the pan before inverting it onto a serving plate. Once inverted, let it sit completely before serving to avoid the cake crumbling.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
179g
Fat
12g
Carbs
20g
