Ingredients for Louisiana Cornbread Cake
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup water
- 1 (3 oz) package lemon Jell-O gelatin
- ½ cup vegetable oil
- 1 teaspoon lemon extract
- ½ cup (1 stick) softened margarine
- 2 cups powdered sugar
- 2-3 tablespoons lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Louisiana Cornbread Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Louisiana Cornbread Cake
- Preheat oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 3 large eggs, 1 cup water, 1 (3 oz) package lemon Jell-O, ½ cup vegetable oil, and 1 teaspoon lemon extract. Mix until just combined.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm, use a fork to poke holes all over the top.
- In a separate bowl, whisk together ½ cup (1 stick) softened margarine, 2 cups powdered sugar, and 2-3 tablespoons lemon juice until smooth and creamy. Add more lemon juice if needed to reach desired consistency.
- Pour the lemon glaze evenly over the warm cake, allowing it to soak in. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
214 g
Sugar
1671g
Fat
276g
Carbs
202g
