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.
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 These cake mixes have been replaced by 16.5 ounce and 15.25 ounce boxes.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.
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-greatgrandmother, and it is a staple dessert in our family.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
Ingredients
Cake
- 1 small box small box lemon gelatin
- 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
Instructions
Cake
- Place all ingredients in a large bowl and mix thoroughly.
- Pour into a greased 13 x 9-inch pan and bake at 350 degrees F for 40 minutes.
Topping
- Mix ingredients well.
- While cake is still warm from oven, punch holes in top with a wooden pick.
- Pour topping over cake.
- Serve with whipped cream, if desired.
** 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.
The melted butter is a later addition made by Linda. It makes the glaze even better!
The lemon zest can be omitted from the topping, if desired.
