Lemon Cake(No Frosting)
A moist lemon cake with bright citrus flavor, perfect for spring gatherings or afternoon tea. Light and tangy, it appeals to citrus lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Mix eggs, cold water, and lemon jello for 2 minutes.
- Add alternately the yellow cake mix and salad oil, mixing after each addition.
- Beat the mixture for 1 minute.
- Pour into a 9 x 13-inch pan and bake at 350°F for 45 minutes.
Tips & Substitutions
To enhance the lemon flavor, consider adding a tablespoon of lemon zest to the batter. If you're out of lemon jello, you can substitute with lemon pudding mix for a similar taste. For a lighter texture, you can replace salad oil with unsweetened applesauce. This cake can also be made in a bundt pan for a more elegant presentation.
Serving Suggestions
This lemon cake is delicious on its own, but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve with fresh berries or a citrus salad. It also makes a great base for a trifle, layered with lemon curd and whipped cream, reminiscent of delightful American recipes.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm in a conventional oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cake(No Frosting) contains roughly 1241 calories, with 10g protein, 205g carbohydrates, and 45g fat. It is an excellent source of iron (36% of the Daily Value), calcium (27% of the Daily Value), and protein (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1185mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of jello for this recipe?
Yes, you can experiment with different flavors of jello, such as lime or orange, to create a unique cake. Just keep in mind that this will alter the overall flavor profile and acidity of the cake.
Is there a way to make this cake healthier?
You can make this cake healthier by using a sugar substitute for the powdered sugar or whole wheat flour instead of regular flour. Additionally, replacing the eggs with flax eggs can create a vegan version, making it suitable for more dietary needs.
Can I freeze this lemon cake?
Yes, you can freeze the lemon cake. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. It can be frozen for up to 3 months. To enjoy, thaw in the refrigerator overnight or at room temperature for a few hours.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).