Ingredients for Lemon Jello Cake
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 ounce) package lemon Jell-O gelatin
- 3 eggs
- 1 1/2 cups water (1 cup boiling, 1/2 cup cold)
- 1/2 cup vegetable oil
- 1 1/2 cups powdered sugar
- Lemons, Juice And Zest Of
- used in recipe
- 2 tablespoons milk
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How to Make Lemon Jello Cake
- Preheat oven to 350°F (175°C) if using a metal pan or 325°F (165°C) if using a glass pan.
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 4 minutes, or until well combined.
- Pour batter into prepared pan and bake for 40 minutes at 350°F (175°C) or 45 minutes at 325°F (165°C).
- While the cake is still hot, use a toothpick or fork to poke numerous holes all over the top.
- In a separate bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth and creamy. Add more milk if needed to reach desired consistency.
- Immediately pour the lemon icing over the hot cake, allowing it to soak in.
- Let the cake cool completely before serving. Enjoy warm or cold!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
179g
Fat
21g
Carbs
20g
