No-Fuss Lemon Cake
March 27, 2020
If you’re looking for an easy cake recipe for those last-minute gatherings, give this no-fuss lemon cake a try. By keeping yellow cake mix and lemon jello on-hand, you’ll only need to buy fresh lemons to quickly whip up this tart and tasty treat!
No-Fuss Lemon Cake
Course: Dessert
Cuisine: American
Servings12
Prep Time15 minutes
Cook Time1 hour
Passive Time15 minutes
Ingredients
Cake
- 1 pkg yellow cake mix
- 1 pkg lemon jello 3 oz. container
- 4 medium eggs beaten
- 1/2 cup water
- 3/4 cup canola or vegetable oil
- 1/4 cup fresh lemon juice about 1 lemon
- 1 tbsp lemon zest about 2 lemons
Drizzle
- 1 cup powdered sugar
- 1 tbsp lemon zest about 2 lemons
- Juice of one large lemon
Instructions
- Mix cake mix and jello together in large bowl
- Stir in eggs, water, oil, lemon juice and lemon zest
- Beat for 2 minutes or until smooth
- Grease and flour either a 9x13 inch baking pan or bundt pan, then pour mixture into pan
- Bake at 300 degrees for 1 hour
- Mix drizzle ingredients together and set aside
- Take cake out of oven and place on cooling rack
- Evenly pierce cake with toothpick, spaced evenly - about 2 inches apart
- While cooling, pour drizzle over cake
- Sprinkle top with powdered sugar
Recipe Notes
You can bake this in a 9x13 rectangle glass, metal or aluminum pan. For a more visual presentation, use a Bundt pan and garnish sides with lemon twists.