This is my go-to, cool down, summer cake recipe. It travels well, fits in the cooler and has no fussy frosting to worry about smearing or messing up! BBQ’s, picnics, beach outings, boating adventures…you name it, it’s perfect. It tastes best chilled and served right out of the cooler or fridge. It is my superstar summer lemon cake and everyone always wants the recipe…
| Servings |
8-12 people
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Ingredients
- 1 pkg Lemon Jello
- 1 box Yellow Cake Mix {Immaculate Baking Co. or Trader Joes make high quality cake mixes, use butter instead of oil as per their instructions}
- 3/4 cup Veg oil
- 3/4 cup Water
- 4 eggs
Lemon Glaze
- Zest of 2 lemons {Meyer lemons would be so amazing but regular lemons are what I typically use}
- 3/4 cup Fresh lemon juice {Fresh juice is a must here}
- 2 1/2 cups Powdered Sugar
Ingredients
Lemon Glaze
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Instructions
- To the cake mix, add the box of powdered lemon jello plus the above amounts of oil, water & eggs. Mix well.
- Bake cake according to the package directions for a 13x9" pan.
- While the cake is baking, make the glaze and stir well to break up as many clumps of powdered sugar as you can.
- While the cake is warm, use a fork to make slits all over the top of the cake. Pour the glaze over evenly, letting it pour down the sides of the cake in the pan. It may pool up in places but within a few minutes it should absorb fully into the cake.
- Cover the cake and store in the refrigerator. I find that overnight works best and that it tastes amazing chilled straight from the fridge.
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