Lemon Jello Cake

“Like the Vanden Brinks this is a handed-down recipe in our family, and it has remained a favorite over the years.We are all for making things easy and we are very satisfied using Duncan Hines Supreme Lemon Cake Mix, and we cook it at 350F for 25-30 minutes, using the toothpick caper. We frost it with juice and zest of one lemon, and 1 cup powdered sugar – more if needed. Puncture the cake many time and pour over cake. Place under broiler watching carefully until sugar melts and looks wet.”

“This was excellent. I used all lemon juice instead of water. very tangy. great flavor. Thanks”

“I grew up eating this cake with the exception of using the large lemon jello and I always add a tsp of vanilla flavoring. Lastly, I add about a tbsp of lemon zest to my glace and I always bake this cake in a bundt pan. I absolutely love this cake as much as I love all the cakes that I bake that are made from scratch. I highly recommend making this cake.”

“Can’t believe how delicious this cake turned out with so little effort.Only change I made was to use lemon cake mix.I always havefresh squeezed lemon juice/zestin the freezer and used 1/4 c.with the conf. sugar topping.This is now my favorite lemon cake recipe.”

“Yummy! Calorie deadly.Thanks for posting it!”

“I had a package of lemon supreme cake mix that I needed to use up, so I replaced the lemon jello with unflavored.I also had an 8-oz. carton of soymilk that was about to expire, so I used that instead of the water, and cut back a bit on the oil.I had more liquid in there than the recipe called for, so I thought it should have mixed up easily, but it didn’t really; I had quite a few “chunks” of cake mix left in the batter bowl!It didn’t affect the taste or texture, though; it had a subtle lemon flavor.I skipped the icing, because I went to the supermarket to buy lemons… and forgot to buy lemons!But this was a lovely and simple cake, nonetheless.Thanks for posting.”

“Yummy classic! For the 3/4 cup water, we measured the juice of a large lemon then added water to get the full amount.Baking it in decorative Bundt pan made such a pretty presentation, too.(350 degrees for 35-40 minutes.)Thanks for sharing!”

“Yum Yum.Very moist and flavorful.I substituted fresh squeezed lemon juice for the water in the recipe just cuz I love lemons that much!Turned out fantastic.”

“This is the cake recipe that my grandmother used to use.I was so excited to find it here.I hadn’t had it in years.It is the best lemon cake out there.Yummy!Thank you for posting!”

“This is a fabulous cake! It has now become my family’s favorite!”

“My coworker made this for someone’s birthday and I loved it.I don’t typically care for lemon.I loved it so much I had to make it myself.I made it tonight to bring to my boyfriend who has been away in training for that past month.He and the guys are going to love it!!!!It is really simple to make and melts in your mouth.”

“this was my great grandma’s recipe too!i could eat a whole cake myself…. mmm”

“My daughter made this for her grandma’s birthday, who happens to love lemon. Every lemon lover in the family thought this was a wonderfully moist, lemony cake. My daughter arranged slices of yellow Brach’s candies on top, which nicely complimented the flavor of the cake. We’ll definitely make this again for a needed lemon fix!”

“I made lemon muffins/cupcakes from this recipe.I added lemon extract to my muffins because I like extra lemon. Also, I added some lemon juice to the muffins.They were very good and lemony!Thank you for this great recipe.”

“I thought this cake was the Bomb. I made it and took to work and now pepole won’t stop asking me to make it.. They loved it..”

“Very nice! my 6 year old daughter really liked it. I will be making again”

“love this recipe! my grandma makes the same one and we mix first 4 ingrediants for 3 minutes then add the oil and mix for another 3 minutes. it makes a very fluffy moistcake!also the temp. for the oven is 350 degrees.LOVE THIS CAKE!”

“This is the best cake ever, I got the recipe from a friend many years ago, but instead of using Lemon Cake mix, we use Strawberry with the Strawberry Jello or one of its variations (strawberry kiwi, or something), I use frozen strawberries to decorate the top and add a little strawberry juice to the lemon juice and pwd sugar “icing”.My stepdaughter wants this as her birthday cake, it is her favorite.I want to try this as cupcakes, but haven’t yet, wish me luck.”

“I have made this twice now. Once with the lemon jello as I had an extra packet from bought for an earlier recipe and once with orange jello for my son’s birthday and both were excellent. Made the yellow cake from scratch (we are not that big on box mixes in India :D) Topped with the jello and the lemon glaze for the lemon cakeand with whipped cream and orange slices for the orange cake. Uff Yoo Maa!! (An expression used in a old hindi movie song (slang) in India that is meant to convey Woweee!Fantafabulous!) :DFay “

“There were two recipes that I received in the late fifties or 60’s.They were so great then.The other recipe was Orange Jello Cake, using Orange Jello with White Cake Mix.They were fast, simple, moist, and rated excellent then.My recipes are packed for moving; so I cannot give you the baking temperature or time.”