“I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan.” - by v monte
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch cake
Directions
- Combine gelatin mix and cake mix. Mix well.
- Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
- Bake according to instructions on back of cake box.
- To Make Frosting: Combine confectioners' sugar and lemon juice.
- When cake is done, and while still hot, ice with frosting.
Nutrition
Amount Per Serving (24 total)
- Calories
- 199 cal
- 10%
- Fat
- 10.2 g
- 16%
- Carbs
- 25.1 g
- 8%
Based on a 2,000 calorie diet
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Reviews (103)
Rate This Recipe
"I've been making a cake similar to this for years. It has a few differences though. Use only 2/3 C water and 3/4 C oil. Omit lemon extract. Bake in a bundt cake pan for 40 minutes at 350. Use only 2T ..." See morelemon juice for glaze. Glaze after slightly cooled. This gives a much better cake to glaze ration. Yummm!"
CARON65
"I followed the directions to the letter and this cake was not good. I wondered about the lemon gelatin rather than pudding, but I used it. And then the "frosting" was like liquid. There is SO MUCH su..." See moregar in this recipe, it is almost in puddles in the bottom of the pan -- the cake is wet from it. Someone tell me what I did wrong!"
GULFTRADE
"I made this one for a birthday and it got rave reviews. I used a fork to poke lots of holes in the cake before covering w/ glaze. Followed another reviewers recommendation and added a dab of butter ..." See moreto the glaze, along with some freshly grated lemon rind. Fresh squeezed lemon juice made it all the more tasty. I think this one is even better the next day, moist and more lemony. Next time, I will make it the day before serving. Good & easy!"
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