Lemon Jello Cake

Lemon Jello Cake

  • 1 small pkg. lemon jello
  • 1 cup hot water
  • 1 pkg. yellow cake mix
  • 3/4 cup cooking oil, Wesson
  • 4 eggs
  • 1 1/2 tsp. lemon juice or extract
  • 1 1/2 to 2 cups powdered sugar
  • Juice of 2 lemons, 6 tbsp.
  • Mix Jello and hot water and let cool. Combine oil and cake mix and then add one egg at a time, mixing after each egg until smooth. Add 1 tsp. lemon juice and the cooled jello mixture. Mix until smooth. Bake at 350 for 35-40 minutes in greased 9x13 inch pan. Remove from oven and punch holes all over the top of the cake. Then pour the juice of 2 lemons that has been combined with the powdered sugar over the top of the hot cake and spread evenly. A sprinkle of powdered sugar over warm cake may be all the frosting some would like.
  • From the kitchen of Mrs. Kenneth Schrader, Rice County Homemakers 1965

Facebook Twitter Pinterest Plusone Tumblr

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *