This easy lemon cake is the moistest you'll ever make

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Jello cakes are the best. It’s an old-school technique that combines a flavored gelatin mix with the usual cake batter to produce a cake with a delightfully moist texture. This lemony version is bursting with sunny citrus flavor. As you’d expect from a Jello cake, the crumb is beautifully tender. To top it off, the recipe is outrageously simple to make.
Besides including flavored gelatin in the batter, this recipe employs another time-tested technique. Immediately after the cake is baked, you’ll poke holes all over the top and then drizzle a sweet, vanilla-scented glaze over the top. The glaze will run into the holes and soak into the cake giving it even more flavor and moistness.
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Cooktop Cove
Lemon Jello Cake
10
10 minutes
40 minutes
50 minutes
For the cake
Nonstick cooking spray
1 18 ½-ounce box yellow cake mix
1 3-ounce package lemon gelatin mix
4 large eggs
¾ cup water
¾ cup canola oil
For the glaze
2 cups confectioners' sugar
Juice and zest of two lemons
2 tablespoons unsalted butter, melted
Preheat the oven to 350 F and spray a 9-by-13-inch cake pan with cooking spray.
In a large bowl, beat together the cake mix, lemon gelatin mix, eggs, water and oil to combine well.
Transfer the batter to the prepared pan and bake for 40 minutes.
While the cake is baking, make the glaze. In a medium bowl, stir together the confectioners' sugar, lemon zest and juice, and melted butter until smooth.
When the cake is done baking, remove it from the oven and immediately poke holes all over using a chopstick or another similar object.
Pour the glaze over the cake while it's still hot.
Serve immediately or let cool to room temperature.
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