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Lemony Lemon Cake




  • 1 small box lemon gelatin*
  • 1 box yellow cake mix
  • 4 whole eggs
  • 3/4 cup vegetable oil
  • 3/4 cup water


  • 1 1/2 cups confectioners' sugar
  • Juice of 2 lemons and rinds of 2 lemons

* You may substitute lemon instant pudding for the lemon gelatin.


  1. Cake: Place all ingredients in a large bowl and mix thoroughly.
  2. Pour into a greased 13 x 9-inch pan and bake at 350 degrees F for 40 minutes.
  3. Topping: Mix ingredients well.
  4. While cake is still warm from oven, punch holes in top with a wooden pick.
  5. Pour topping over cake.
  6. Serve with whipped cream, if desired.

From the kitchen of Margaret Roth - Chandler, Arizona.

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