Lemon Jello Cake(A Tart, Lemony Pound Cake)
Lemon Jello Cake offers a zesty, moist pound cake infused with lemon flavor, perfect for gatherings or as a refreshing dessert for citrus lovers.
Ingredients
Instructions
- Combine lemon Jello and sugar in a large mixing bowl.
- Pour boiling water over them and stir until dissolved.
- Add the oil and lemon extract and stir.
- Add the cake mix and beat thoroughly.
- Add the eggs one at a time and mix for 1 minute after each addition.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F for about an hour or until a knife inserted comes out clean.
- Cool in the pan for about 10 minutes, then remove from the pan and cool on a rack.
- Make a glaze of powdered sugar and lemon juice and drizzle over the warm cake.
- Adjust the amount of glaze for desired thickness.
Tips & Substitutions
For an added zing, consider using freshly grated lemon zest in the batter. If you want a lower sugar option, you can substitute a sugar alternative for half of the sugar. Ensure the water is boiling to help dissolve the Jello properly. If you prefer a different flavor, try swapping the lemon extract with another citrus flavor like orange or lime.
Serving Suggestions
Serve slices of Lemon Jello Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a light tea or coffee. Consider serving it alongside fresh berries for a refreshing touch. For a special occasion, browse more American recipes to accompany this cake.
Storage & Reheating
Store leftover Lemon Jello Cake in an airtight container at room temperature for up to 3 days. If you want 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 as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Jello Cake(A Tart, Lemony Pound Cake) contains roughly 106 calories, with 1g protein, 10g carbohydrates, and 7g 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 in this recipe?
Yes, you can substitute the lemon Jello with another flavor, such as raspberry or lime, to create a different cake profile. Just ensure that the flavor complements the overall lemony essence of the cake.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it could be due to underbaking or overmixing the batter. Ensure you bake until a knife inserted in the center comes out clean, and mix just until combined after adding the eggs to avoid incorporating too much air.
How can I make this cake more moist?
To enhance the moisture of your Lemon Jello Cake, you can add an extra egg or incorporate some sour cream or yogurt into the batter. This will add richness and help keep the cake tender and moist.
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).