Bright Glazed Lemon Jello Cake Recipes
GLAZED LEMON JELLO CAKE
This is my take on my grandmother's Lemon Jello Cake
Provided by Adrienne Boswell
Categories Dessert
Time 2h50m
Number Of Ingredients 15
Steps:
- Prepare a Bundt pan with Baker's Joy.
- Mix the ingredients for the glaze and set them aside.
- Preheat the oven to 350.
- Put all the ingredients in a large bowl or stand mixer.
- Mix the ingredients very well, being sure to scrape at the sides and bottom of the bowl
- Pour the mixture into the prepared pan and bake for 30 minutes or until a toothpick comes out clean. Let it rest in the pan for about 10 minutes.
- While the cake is still warm, remove it from the pan and put it on a cake rack under a sheet pan. Using a pastry brush, paint the cake with the glaze until all the glaze is used up.
- Let the cake come to room temperature then dust with powdered sugar.
Nutrition Facts : Calories 420 kcal, Carbohydrate 63 g, Protein 6 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 171 mg, Sodium 286 mg, Fiber 1 g, Sugar 41 g, ServingSize 130 g, UnsaturatedFat 13 g
LEMON JELLO CAKE
This Lemon Jello Cake is perfect anytime of year, but it's especially great for Easter and the 4th of July. It's an easy lemon cake that uses a few shortcuts to speed things up!
Provided by Sweet Basil
Categories 500+ Best Dessert Recipes America's Best 4th of July Desserts, Recipes and Sides Over 100 Easter Recipes for Spring
Time 37m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch baking dish 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 the greased and floured pan.
- Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
- When cake is done, prick with a fork while still hot.
- Immediately pour lemon icing over top.
- In a small bowl, mix the lemon juice and powdered sugar until smooth.
Nutrition Facts : ServingSize 1 g, Calories 375 kcal, Carbohydrate 56 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 364 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 13 g
BRIGHT GLAZED LEMON JELLO CAKE
Make and share this Bright Glazed Lemon Jello Cake recipe from Food.com.
Provided by janem123
Categories Gelatin
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cake mix, gelatin, vegetable oil, and milk. Add eggs one at a time, beating well after each addition.
- Pour into a greased and floured bundt pan. Bake at 325* for 1 hour.
- Combine the confectioners sugar and lemon juice. As soon as the cake is taken from the oven, pour the mixture over the cake.
Nutrition Facts : Calories 538.8, Fat 25.2, SaturatedFat 4.2, Cholesterol 89, Sodium 415.2, Carbohydrate 73.8, Fiber 0.6, Sugar 53.4, Protein 6.3
GLAZED LEMON JELLO CAKE
Make and share this Glazed Lemon Jello Cake recipe from Food.com.
Provided by William Hakala
Categories Gelatin
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt Jello in hot water and cool down with ice cube.
- Add jello to cake mix, oil, eggs and lemon extract.
- Pour cake batter into greased angel food pan.
- Bake at 350 degrees for 45 minutes.
- Make glaze while cake is baking.
- Mix powdered sugar and lemon juice until dissolved.
- When cake is baked, poke holes into it with a fork, pour glaze over entire cake and let cool in pan.
- Invert onto serving plate when cooled.
GLAZED LEMON SUPREME POUND CAKE
The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.
Provided by pamc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g
LEMON-GLAZED BUTTER CAKE
Provided by Andrea Albin
Categories Cake Milk/Cream Mixer Egg Brunch Dessert Bake Easter Mother's Day Lemon Spring Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle. Butter and flour an 8-by 2-inch round cake pan.
- Whisk together flour, baking powder, and salt. Stir together milk, zest, and vanilla.
- Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.
- At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
- Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Cool in pan 10 minutes.
- Whisk together confectioners sugar and lemon juice until smooth.
- Turn out cake onto a rack set over a baking sheet, then reinvert. Brush top and side of cake with all of glaze. Cool completely.
LEMON GLAZED CAKE
A sweet, lemony, fabulous cake, especially good in the summer.
Provided by ANNETTER
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g
GLAZED LEMON CAKE
My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
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