This Lemon Jello Cake is perfect for anytime of the year. The fresh tastes of summer or to brighten the winter holiday meals.
Why Does Cake Fall in the Middle?
There are several potential causes for fallen cakes, and happily, there are also several solutions.
- Whether it’s too much or too little, incorrect moisture can cause problems in your cake baking.
If there is too little moisture in a cake, it can fall in the center. However, too much moisture can also affect a cake.
2. If you forgot to add the eggs at the right time and then added them later figuring “eh, it will be fine,” you might pay the price for your laissez-faire attitude with a fallen cake.
Be sure to read the recipe first.
3. Your oven could be to blame.
Even if the temperature is set correctly on the dial, that doesn’t necessarily mean that’s the temperature inside of your oven.
Check it periodically with a heatproof thermometer to make sure that the temperature you’ve set it on is actually the
temperature inside of the oven.
4. The cake may have puffed up and looked golden on top, but when you take it out of the oven it sinks and turns gummy in the middle.
You probably didn’t bake long enough.
Don’t depend on a visual cue to detect doneness: also insert a skewer or cake tester to make sure it comes out mostly clean.
Lemon Jello Cake
Hey guys! It’s Sarah, yes that one that was able to share our road to adoption with your help and the most incredible day when we finally held our baby girl and the miracle of adoption. But today is about lemon jello cake.
I got so excited about this recipe that I have to warn you that this post not only includes a delicious recipe for Lemon Jello Cake (not to be confused with Strawberry Jello Cake) but it also includes a lot of tangents that you’ll read in the gazillion parenthesis! Writing this down instead of telling it to you personally allows my brain too much time to wander as I write simple sentences. You will learn the inner-workings of my head!
I love lemony food. Everything with lemon tastes fresh—lemonade, lemon squares, pasta lemon cream sauce…sourheads (those freshen up your senses pretty quickly). And there is nothing better than a fresh tasting dessert! (Do you want to know how I learned to spell dessert? In elementary school my teacher told me that you want more dessert so you spell it with two “s”es and not one…desert. Shout out to you school teachers!)
How to Make Moist Lemon Jello Cake
This Lemon Jell-O Cake is one of our favorites. It is the moistest (my sister-in-laws favorite word…and anything that has the “oi” sound) cake with help from the Lemon Jell-O flavor packet and the icing on top that seeps down through the sponginess (is that a word? I like to make up words) of the cake. And moist cakes are THE only way to go.
This Lemon Jello Cake will forever and ever remind me of visiting my grandparents house on Sunday evenings where we would play, talk and eat. I still see their 50-year-old antique silverware and old plates lining the table before everyone digs in. Food does that, doesn’t it?
What recipe do you make that transports you back in time?
Does Jello Cake Need to be Refrigerated?
Can You Freeze Jello Cake?
Because this isn’t a poke cake you can freeze jello cake! Yay!!! Lemon jello cake needs to be wrapped tightly in plastic wrap after it has cooled completely. It’s going to stay good for up to 3 weeks!
How to Make Lemon Jello Cake Video
Lemon Jello Cake
- 1 lemon cake mix
- 4 large eggs
- 1 1/3 cup water
- 2/3 cup oil
- 1 regular package lemon jello (small box-3 oz)
- Juice of 2 Lemons
- 1 1/2 cup powdered sugar
- Preheat the oven to 350 degrees.
- Spray a cake pan with nonstick spray and sprinkle with flour.
- Tip and tap the edges of the cake pan to coat it with flour.
- In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
- Pour into greased and floured 9x13 pan.
- Bake at 350* for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
- When cake is done, prick with 2 tined fork while still hot.
- Immediately pour lemon icing over top.
- In a small bowl, mix the lemon juice and powdered sugar until smooth.
Amount Per Serving:Calories: 375 Total Fat: 16g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 62mg Sodium: 364mg Carbohydrates: 56g Fiber: 1g Sugar: 37g Protein: 4g
Mom’s classic Texas sheet cake recipe!