Lemony Lemon Cake

This is the first cake that my great-granddaughter ever learned to make when she was eight years old. This was a favorite recipe of her great great-grandmother, and it is a staple dessert in our family.

Tips for making this delicious cake…

You may substitute lemon instant pudding for the lemon gelatin.

The melted butter is a later addition made by Linda. It makes the glaze even better!

The zested lemon can be omitted from the topping, if desired. This is an older recipe calling for an 18.25 ounce box of cake mix.

These cake mixes have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

We recommend using our Pan Release to prepare the baking pan.

Lemony Lemon Cake

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This is the first cake that my great-granddaughter ever learned to make when she was eight years old. This was a favorite recipe of her great-greatgrandmother, and it is a staple dessert in our family.

• Author: Margaret Marie Roth
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Cake

1 small box lemon gelatin or lemon pudding 1 (18.25-ounce) box yellow cake mix 4 whole eggs 3/4 cup vegetable oil 3/4 cup water

Topping

1 1/2 cups confectioners' sugar 2 tablespoons butter, melted Juice of 2 lemons Zest of 2 lemons (optional)

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Instructions

Cake

1. Place all ingredients in a large bowl and mix thoroughly.
2. Pour into a greased 13 x 9 x 2-inch pan and bake at 350 degrees F for 40 minutes. Alternately bake in a greased Bundt pan at 325 degrees F for 1 hour.

Topping

1. Mix ingredients well.
2. While cake is still warm from oven, punch holes in top with a wooden pick.
3. Pour topping over cake.
4. Serve with whipped cream, if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Photo credit: Hans from Pixabay