No frosting needed! The glaze seeps down into this scrumptious cake and adds to it’s fresh & tangy lemon flavor.
This simple lemon cake is from my Mother’s recipe box. She made it when I was a child and it’s still great today. It’s delightful and delicious!
I’ll never forget the smell of this cake baking and that first bite when it was ready to eat. It’s packed with lemon flavor – not whimpy like some recipes. Down with whimpy weak lemon recipes!
A mouthwatering treat for the whole family or for your next get-together.
Simple & Delightful Lemon Cake
A simple and delicious lemon cake recipe from my Mother's recipe box. Moist and full of that lemon flavor! This cake does not need frosting. It is a family favorite.
Ingredients
- 1 cup water
- 1 box lemon jello small
- 1 box lemon cake mix "Super Moist" or "Supreme" mixes work well
- 3/4 cup oil
- 1 tsp lemon extract
- 1 1/2 cups powdered sugar
- 4 Tbsp lemon juice
Instructions
- Boil water and remove from heat. Dissolve lemon jello in water and let stand until cooled.
- In mixing bowl, add lemon cake mix, lemon jello water, eggs, oil and lemon extract.
- Mix according to instructions on cake box. Bake according to those instructions as well.
- When cake is half done baking, mix powdered sugar and lemon juice until smooth. Let stand until cake is done.
- When cake is done, remove from oven. While still hot, poke several times at random with a fork. The deeper you go the better.
- Slowly pour the powdered sugar & lemon juice mix over the hot cake.
- Cool completely and serve.
Notes
The picture here shows the lemon cake served with a slice of candied lemon. Candied lemon is easy to make, but I honestly find the rind of the lemon to be a little too bitter for my liking. To make candied lemon slices, simmer 2 cups sugar and 1 1/2 cups water in a skillet. Once simmering, add thinly sliced lemons (remove seeds). Slowly simmer for 45 minutes to 1 hour, turning every 15 minutes until the slices are translucent. Remove slices to parchment paper and let stand on the counter for 24 hours. Toss slices in sugar. Incidentally, the resulting lemon syrup from simmering the slices can be used to make lemonade, or put on pancakes, or anything else you can think of!
Karyn was raised on a farm in Iowa, has lived the city life, and has been back in Iowa for several years. Since 2014, she has been on a journey to a simple, more self-sufficient lifestyle with her husband, Dan. Together, they want to be as self-sufficient as possible before retiring. Karyn's midlife homesteading blog, OurSufficientLife.com, helps others on the journey as well. She provides informative articles, helpful printables and a monthly homesteading newsletter. Karyn and Dan also have a successful Our Sufficient Life YouTube channel.
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