This Lemon Jello Cake is perfect for anytime of the year. The fresh tastes of summer or to brighten the winter holiday meals.
Lemon Jello Cake
Hey guys! It’s Sarah, yes that one that was able to share our road to adoption with your help and the most incredible day when we finally held our baby girl and the miracle of adoption. But today is about lemon jello cake.
I got so excited about this recipe that I have to warn you that this post not only includes a delicious recipe for Lemon Jello Cake (not to be confused with Strawberry Jello Cake) but it also includes a lot of tangents that you’ll read in the gazillion parenthesis! Writing this down instead of telling it to you personally allows my brain too much time to wander as I write simple sentences. You will learn the inner-workings of my head!
I love lemony food. Everything with lemon tastes fresh—lemonade, lemon squares, pasta lemon cream sauce…sourheads (those freshen up your senses pretty quickly). And there is nothing better than a fresh tasting dessert! (Do you want to know how I learned to spell dessert? In elementary school my teacher told me that you want more dessert so you spell it with two “s”es and not one…desert. Shout out to you school teachers!)
How to Make Moist Lemon Jello Cake
This Lemon Jell-O Cake is one of our favorites. It is the moistest (my sister-in-laws favorite word…and anything that has the “oi” sound) cake with help from the Lemon Jell-O flavor packet and the icing on top that seeps down through the sponginess (is that a word? I like to make up words) of the cake. And moist cakes are THE only way to go.
This Lemon Jello Cake will forever and ever remind me of visiting my grandparents house on Sunday evenings where we would play, talk and eat. I still see their 50-year-old antique silverware and old plates lining the table before everyone digs in. Food does that, doesn’t it?
What recipe do you make that transports you back in time?
- 1 lemon cake mix
- 4 large eggs
- 1⅓ cup water
- ⅔ cup oil
- 1 regular package lemon jello (small box-3 oz)
- Juice of 2 Lemons
- 1½ cup powdered sugar
- Preheat the oven to 350 degrees. Spray a cake pan with nonstick spray and sprinkle with flour. Tip and tap the edges of the cake pan to coat it with flour.
- In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together. Pour into greased and floured 9x13 pan.
- Bake at 350* for 27-30 minutes. When cake is done, prick with 2 tined fork while still hot. Immediately pour lemon icing over top.
- In a small bowl, mix the lemon juice and powdered sugar until smooth.
Mom’s classic Texas sheet cake recipe!