Lemon Velvet Jello Cake
A light, tangy lemon-flavored cake with a velvety texture, perfect for spring gatherings or as a refreshing dessert for lemon lovers.
Ingredients
Instructions
- Dissolve the lemon jello mix in 1 cup hot water and let it cool.
- Put the lemon cake mix in a large bowl and add the oil.
- Beat the mixture, adding one egg at a time.
- Add the cooled jello to the batter and mix well.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes.
- While the cake is hot, prepare the glaze by mixing 2 cups powdered sugar with 1/4 cup lemon juice.
- Punch small holes in the hot cake with an ice pick.
- Pour the glaze over the hot cake so it seeps in through the holes.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of lemon zest to the batter. If you don't have Wesson oil, any light vegetable oil will work well. For a lighter version, you can substitute applesauce for half of the oil. Ensure your eggs are at room temperature for better aeration when mixing, which contributes to a fluffy texture.
Serving Suggestions
This cake is perfect for a light dessert alongside a cup of tea or coffee. Serve it with fresh berries or a dollop of whipped cream for added flavor. It pairs beautifully with Ruth Lyons' Coffeecake for a delightful brunch spread. Consider serving it at spring gatherings or picnics for a refreshing treat.
Storage & Reheating
Store any leftover Lemon Velvet Jello Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds until just warm, keeping it moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Velvet Jello Cake contains roughly 290 calories, with 3g protein, 62g carbohydrates, and 4g 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 make this cake in advance?
Yes, you can bake the cake a day ahead. Allow it to cool completely, then cover it tightly and store it at room temperature. Just add the glaze right before serving to keep it fresh and moist. This makes it a great option for busy days leading up to an event.
What if I want to make this cake gluten-free?
You can substitute the lemon cake mix with a gluten-free cake mix available in stores. Just ensure the jello mix you use is also gluten-free. Follow the instructions as usual, and you'll have a delicious gluten-free version of this cake that everyone can enjoy.
How can I enhance the lemon flavor?
To intensify the lemon flavor, add a teaspoon of lemon extract to the batter. You could also increase the lemon juice in the glaze for a tangier finish. Fresh lemon zest not only boosts flavor but also adds a lovely aroma, making the cake even more appealing.
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).