Lemon Dessert Cake
A bright, tangy lemon dessert cake featuring lemon jello and lemon juice, perfect for spring gatherings or lemon lovers seeking a moist, flavorful treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Dissolve lemon Jello in boiling water and set aside to cool.
- In a large bowl, combine cake mix and corn oil.
- Add eggs one at a time, mixing well after each addition.
- Add cooled lemon Jello to batter and mix thoroughly.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F for 15 minutes.
- Reduce oven temperature to 300°F (150°C) and bake for an additional 30 minutes.
- In a medium bowl, combine powdered sugar with lemon juice and mix well.
- Remove cake from oven and pierce all over with a 2-pronged fork.
- Spread icing over hot cake and let it soak in.
Tips & Substitutions
For an extra burst of flavor, consider adding some lemon zest to the batter. You can substitute the cake mix with a homemade yellow cake recipe if you prefer from-scratch baking. If you don't have Mazola corn oil, canola or vegetable oil would work well too. This cake can also be made with lime Jello for a twist! For a lighter texture, gently fold in some whipped egg whites at the end.
Serving Suggestions
This Lemon Dessert Cake is perfect for spring and summer gatherings, and it pairs beautifully with fresh berries or a dollop of whipped cream. For a complete dessert experience, serve it alongside a scoop of vanilla ice cream or with a cup of tea. It also makes a delightful treat alongside lighter fare, such as salads or grilled chicken.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or until warm, ensuring not to overheat, which can dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Dessert Cake contains roughly 309 calories, with 2g protein, 37g carbohydrates, and 18g fat.
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?
Yes, you can definitely experiment with different flavors of Jello! Lime or orange could offer a fun twist. Just keep in mind that the flavor and color of the cake will change accordingly, which may affect the overall taste and presentation.
How can I make this cake gluten-free?
To make this Lemon Dessert Cake gluten-free, you can use a gluten-free cake mix instead of the regular yellow cake mix. Ensure that the Jello and other ingredients are also certified gluten-free to avoid cross-contamination.
What should I do if the cake is too dry?
If you find that the cake is too dry, it may need additional soaking with the lemon icing. You can also try adding a bit of sour cream or yogurt to the batter next time for a moister texture. Always check the baking time as overbaking can lead to dryness.
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).