Great-grandmother’s lemon cake

Nothing says summer like the fresh taste of lemon and citrus. For a refreshing summer cake, try this zesty and moist lemon cake. This recipe has been passed down to my grandmother from her mother and is a family favorite. My family can look forward to eating lemon cake at almost any family birthday party. Feel free to add more lemon if you prefer a more tart flavor. For an alternative, you can try lime cake, replacing lemons with limes and lemon gelatin dessert with lime.



1 package of lemon cake mix — I used Betty Crocker brand.

1 3 oz. package of lemon gelatin dessert, such as Jell-O brand.

4 eggs

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¾ cups of vegetable oil

¾ cups of water

congratulations from UPD to UAA graduates

Lemon icing

2 cups of powdered sugar

Zest and juice of 2 lemons

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Photo credit: Victoria Petersen


1. Preheat the oven to 350 degrees.

2. Combine all ingredients — except the powdered sugar, lemon zest and juice — and beat with a stand mixer until thoroughly combined, about four minutes.

3. Mix together powdered sugar, lemon zest and lemon juice in a bowl until smooth. Set aside.

4. Place cake batter in a greased cake pan and bake for 30 minutes, or until golden brown.

5. Remove from oven. Using a fork, punch holes throughout the cake, and pour lemon icing all over the cake.