I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine gelatin mix and cake mix. Mix well.

    Advertisement
  • Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.

  • Bake according to instructions on back of cake box.

  • To Make Frosting: Combine confectioners' sugar and lemon juice.

  • When cake is done, and while still hot, ice with frosting.

Nutrition Facts

198.7 calories; protein 2.3g 5% DV; carbohydrates 25.1g 8% DV; fat 10.2g 16% DV; cholesterol 31.4mg 11% DV; sodium 172.4mg 7% DV. Full Nutrition

Reviews (132)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2005
I've been making a cake similar to this for years. It has a few differences though. Use only 2/3 C water and 3/4 C oil. Omit lemon extract. Bake in a bundt cake pan for 40 minutes at 350. Use only 2T lemon juice for glaze. Glaze after slightly cooled. This gives a much better cake to glaze ration. Yummm! Read More
(181)

Most helpful critical review

Rating: 1 stars
09/09/2005
I followed the directions to the letter and this cake was not good. I wondered about the lemon gelatin rather than pudding but I used it. And then the "frosting" was like liquid. There is SO MUCH sugar in this recipe it is almost in puddles in the bottom of the pan -- the cake is wet from it. Someone tell me what I did wrong! Read More
(95)
159 Ratings
  • 5 star values: 110
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
10/28/2005
I've been making a cake similar to this for years. It has a few differences though. Use only 2/3 C water and 3/4 C oil. Omit lemon extract. Bake in a bundt cake pan for 40 minutes at 350. Use only 2T lemon juice for glaze. Glaze after slightly cooled. This gives a much better cake to glaze ration. Yummm! Read More
(181)
Rating: 1 stars
09/09/2005
I followed the directions to the letter and this cake was not good. I wondered about the lemon gelatin rather than pudding but I used it. And then the "frosting" was like liquid. There is SO MUCH sugar in this recipe it is almost in puddles in the bottom of the pan -- the cake is wet from it. Someone tell me what I did wrong! Read More
(95)
Rating: 5 stars
03/20/2006
I made this one for a birthday and it got rave reviews. I used a fork to poke lots of holes in the cake before covering w/ glaze. Followed another reviewers recommendation and added a dab of butter to the glaze, along with some freshly grated lemon rind. Fresh squeezed lemon juice made it all the more tasty. I think this one is even better the next day, moist and more lemony. Next time, I will make it the day before serving. Good & easy! Read More
(90)
Advertisement
Rating: 4 stars
09/24/2009
I'm giving this recipe four stars only b/c I made changes...it would be five stars otherwise. For those of you who thought the cake was a bit too sweet you may want to try using lemon flavored pudding mix instead of gelatin. I took a box of D.H. french vanilla cake mix and added four eggs 2/3 C oil 1 C buttermilk (no water) and instead of lemon extract and gelatin I used the rind of one lemon about four Tbsp. of fresh juice and about half a package of lemon-flavored pudding as well as two heaping scoops of sour cream. This 'softened' the lemon flavor and didn't taste too sweet. Lemon tends to amplify sugar in any recipe so I say to cut down on the tartness in the cake and just keep the glaze really sweet. This was basically a lemon-flavored pudding/pound cake that was sooo moist and very good with the simply lemon glaze on top. Read More
(49)
Rating: 5 stars
09/29/2003
Yummy. I did substitute lemon cake mix and doubled the glaze/frosting because I wanted a more intense lemon flavor. Everyone loved it. Read More
(30)
Rating: 5 stars
08/08/2007
I would make this again. I didn't have and lemon extract so I substituted the juice of one lemon and added a bit of grated lemon rind to the cake mix. It turned out very moist and lemony! I would make this again. Read More
(22)
Advertisement
Rating: 4 stars
04/18/2011
I love lemon cake and am somewhat of a lemon cake snob. Must be lemony with right mix of sweet/tart. No heavy icing. MUST be moist. I would love to be able to make everything from scratch but then we would never eat around here! This cake is AWESOME!!! I always get a little worried when trying a new recipe in case it is all hype and doesn't deliver. This delivers. Don't know why anyone would rate it not good unless they did something wrong. Of course I made some slight changes. No extract - fresh lemon juice (4T). Used the DH Classic Yellow mix instant lemon pudding. I was a little worried it wouldn't be lemony enough when I tested the batter. Not to worry. Also for the icing used just the lemon juice and confec. sugar (mix well) and added lots of pulp and about 1-2t of zest. It is a runny icing so SLOWLY drizzle. Made it the night before as a bundt cake for an afternoon meeting the next day. SO MOIST. Very lemony. The icing seeped into the cake and amazing. It's all gone! I think that I would try it with lemon cake mix to see if that made it even better but not sure. It pretty well rocks! Did I say I liked the cake?? Don't know why the icing in the photo on the site is so white though. Mine didn't look that way. You should give this a try. Read More
(21)
Rating: 5 stars
01/12/2007
My family loved this cake. Made in a bundt pan and it came out perfect. Thanks Read More
(15)
Rating: 5 stars
04/10/2008
I made this recipe with lemon cake mix and didn't add any lemon extract. It turned out moist and delicious. My husband loved it. Will definitely make again. Read More
(15)