Luscious lemon cake

8 servings
15 min
45 min
Very Easy


Number of serving: 8

Cake :

1 (18.25-ounces) Duncan Hines yellow cake mix

1 (3-ounces) pkg lemon jello

3/4 cup vegetable oil

3/4 cup water

1/4 teaspoon lemon extract

Glaze :

1 cup pwd sugar

4 tablespoons lemon juice (use real lemon juice - it does make a difference)

Frosting :

1 (7.2-ounces) Betty Crocker Homestyle Fluffy White frosting mix (see below)

1 pint (2 cups) whipping cream

1 teaspoon pure lemon extract

a few drops yellow food coloring, if desired


  • To Make the Cake:
    Combine the cake mix, jello mix, eggs, oil, water and lemon extract. Mix and bake according to package directions.
  • For the Glaze:
    Combine the pwd sugar and lemon juice. While cake is still hot, poke holes in it, all over with a fork. Pour the glaze mixture over the hot cake. Cool on a wire rack.
  • To Make the Frosting:
    Combine the frosting mix, whipping cream and lemon extract in a large bowl. Cover and chill for at least one hour. Whip up the frosting with an electric mixer on high, until thick and soft peaks form. This will only take a few minutes. Frost cake. Store the cake in the refrigerator.


The addition of the glaze does not make the cake too sweet. It makes it very moist. If you choose not to use the frosting portion, you might want to double the glaze ingredients. But if you can help it, don't skip the frosting!


Luscious Lemon Cake, photo 1
Luscious Lemon Cake, photo 2


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