Lola Phillips' Lemon Cake
A tangy lemon cake infused with lemon jello and topped with a sweet lemon glaze, perfect for gatherings and lemon lovers seeking a moist, flavorful treat.
Ingredients
Instructions
- Dissolve lemon jello in boiling water and let cool.
- Beat eggs lightly in a large bowl.
- Add vegetable oil and a dash of salt to the eggs.
- Add the cooled dissolved jello to the mixture.
- Mix in lemon cake mix and beat for 2 minutes.
- Pour batter into an oiled and floured 9 x 13-inch pan.
- Bake at 350°F for 30 to 45 minutes.
- While still hot, pierce the cake all over every 2 inches.
- Mix powdered sugar and lemon juice to make the glaze.
- Pour the glaze over the hot cake and let it soak in as it cools.
- Do not frost the cake; it is ready to serve when cold.
- Optional: top with ice cream or whipped cream.
Tips & Substitutions
For a lighter cake, you can substitute egg whites for whole eggs, or use a low-fat lemon cake mix. If you want to enhance the lemon flavor, consider adding lemon zest to the batter. Make sure to let the jello cool completely before mixing it in to avoid cooking the eggs. Also, this cake stays moist and flavorful, making it a perfect dessert for potlucks alongside Easy Ghost Cookies.
Serving Suggestions
This lemon cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs wonderfully with a light fruit salad or a refreshing drink, making it a versatile dessert for any occasion. Consider serving it at a summer gathering with Sister Lila Cobourn'S Vinegar Pie for a delightful spread.
Storage & Reheating
Store any leftover lemon cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last for up to a week. If you prefer to enjoy it cold, serve it straight from the fridge or let it come to room temperature for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lola Phillips' Lemon Cake contains roughly 331 calories, with 2g protein, 32g carbohydrates, and 23g fat. It is an excellent source of vitamin A (38% of the Daily Value). Note that it is relatively high in sodium, at 880mg per serving (38% 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 cake?
While lemon jello enhances the cake's citrus flavor, you can experiment with other flavors like orange or lime jello. Just keep in mind that it will change the overall taste of the cake. Adjust the lemon juice in the glaze accordingly to maintain balance.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is golden brown and springs back when lightly pressed, it's also a good sign that it's ready. Keep an eye on it as baking times may vary depending on your oven.
Is it necessary to let the cake cool before adding the glaze?
Yes, it's crucial to let the cake cool slightly before pouring the glaze. This allows the glaze to soak into the cake, enhancing its flavor and moisture. If the cake is too hot, the glaze may run off instead of absorbing, so let it cool for at least 10 minutes before glazing.
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).