My mom got this recipe many years ago and it has become my family’s favorite cake. I hope you will try it.
Beat 4 fresh eggs in large mixing bowl.
Add 3/4 cup of water and 3/4 cup of vegetable oil. Then add the 6 ounces of lemon jello (two small boxes) and stir. Finally, add one box of yellow cake mix.
Beat for about 5 minutes, color of mix will change to light and fluffy. Place in a greased, floured pan, bundt pan or 9×13. Bake at 350 for one hour.
Let cool before icing. Of course, warm cake with a glass of milk tastes really great.
Icing:
Mix powdered sugar and lemon juice together until there are no lumps and the icing is on the thin side. Drizzle the icing on the cake.
Enjoy….we always do.
Hello,
I saw your recipe for the lemon cake, but I’m wondering if 12 oz. of jello is correct. It seems like a lot.
I’d like to try it, but need this info first.
Thanks in advance.
Trisha in Va.
Sorry….
I was pretty sure the small jello packages were 6 ounces but they aren’t…but for sure you use two of them or one large lemon jello mix. The correct amount is two small 3 ounce boxes.
The cake is very moist. Make sure you beat it for five minutes with the mixer.