Total transparency. . . I’m not much of a cook. I’m not much of a baker either! But I’d very proudly like to state, I’ve got impeccable taste! All joking aside, I have some favorites for sure. And Lemon Jello Cake is definitely up there as one of my top Favs! Not only does it taste amazing, but it is such a memory trigger for so many wonderful moments in my life. Isn’t it crazy how food does that to us? There are foods that will instantly transport us to another time and place and stir up emotions like no other. Lemon Jello Cake takes me back to many family gatherings, sitting around the table cracking jokes or sitting outside at my Grandpa’s house listening to stories. It is family.
This was my brother’s favorite cake! He would ask for it for his birthday almost every year. (February 3rd will always have a very special hold in my heart. Love you little brother.) In college, when he and I lived together, our saying was “When Life Gives You Lemons, Make Lemon Jello Cake!”. College years gave us both a lot of difficult lemons. But when we hung out, we could joke, relax and just be ourselves. That is Lemon Jello Cake…. A fresh, slightly tangy but sweet deliciousness all rolled up into a moist, fluffy, easy to make cake. (And trust me, it has to be on the simple side for me to bake it.)
This year I baked it for my daughter’s third birthday. It was a huge success. I may have even created a must-have family tradition for her. I’m excited to share this particular recipe. I asked my mom for permission first of course! … From our family to yours, here’s our Lemon Jello Cake recipe.
Ingredients:
Cake
- -Lemon (or Yellow) box of Cake Mix
- -Small box of Lemon Jello (or half of large box)
- -¾ cup of Oil (I prefer to use Bertolli Extra Light Olive Oil)
- -¾ cup of Water
- -3 Large Eggs
*WARNING: Never try to substitute with a darker olive oil; it spoils the taste.
Glaze
- -2 cups of Powdered Sugar
- -⅓ cup of Lemon Juice
Directions:
Beat Cake Ingredients for about 3 minutes, or until smooth. Bake for 32-35 minutes at 350° in an ungreased 9 x 13 pan. My mom always bakes hers a full 35 minutes. I live at a higher altitude and I need to bake it for only 32 minutes otherwise it dries out. Use a toothpick in the middle of the cake to test whether it’s done. If the toothpick comes out clean, it’s done.
While the cake is hot Mix Glaze. Use a fork to gently poke holes into the cake. Pour glaze over the hot cake and be sure to spread it out over entire cake including the edges. Since there’s no cream, it’s safe to leave out of the fridge. It tastes great warm or cold too! If you have any helpful eaters in the house, keep it covered until you’re ready to dive in.
Tada! Now,. . . Enjoy that fresh, light, moist and scrumptious treat!
