Simple Lemon Cake

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

• Pour the glaze over the cake immediately once it comes out of the oven! This way it soaks into every little crevice, making it extra moist and extra delicious. As the cake cools, the glaze will form a really yummy crackly layer on top (my favorite part!).
• Just use a normal fork to poke the holes in the cake. This isn’t a poke cake that needs giant holes for a thick mixture to fill. We’re just pouring a very thin liquid onto the cake, so small holes are better for saturating every bit of the cake while keeping the surface intact.
• Don’t sub sugar-free Jell-O. For all intents and purposes in this recipe, sugar free will not work the same way as regular Jell-O.
• You can eat this cake warm, room temp, or chilled. I’ve tried it all three ways and can’t pick a favorite– they’re all different and delicious! 

Yield: 12Author: AshtonPrint RecipePin it

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Lemon Jell-O Cake

This lemon cake is incredibly simple, but don’t let that fool you! It’s supremely moist and bursting with springtime lemon flavor. This is the perfect cake for a spring or summer potluck!

prep time: 15 MINScook time: 30 MINStotal time: 45 mins

ingredients

• For the Cake:
• • 1 lemon cake mix
• • 3 ounce package lemon Jell-O (just the DRY mix)
• • 4 eggs
• • 1 1/3 cup water
• • 2/3 cup oil

For the Glaze:

• • 1/4 cup lemon juice
• • 1 and 1/2 cup powdered sugar

instructions

1. Preheat the oven to 350ºF. Prepare a 9×13 baking pan by lightly spraying with nonstick cooking spray.

2. Whisk together all cake ingredients: cake mix, lemon Jell-O mix, eggs, water, and oil.

3. Pour the batter into the prepared pan and bake for 30 minutes.

4. Towards the end of baking time, make the glaze: whisk together the lemon juice and powdered sugar until smooth.

5. Remove the cake from the oven, and while it is still warm: poke little holes over the entire top of the cake using a fork, and pour the glaze over the cake.

Serve warm or chilled or anywhere in between! 

notes

Calories 304 | Total Fat 11g | Saturated Fat 2g | Carbohydrates 47g | Fiber 0g | Sugars 33g | Protein 3g

All images and text ©Keats Eats 2018

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