Grandmas Lemon Jello Cake Recipes

LEMON JELLO CAKE

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.

LEMON POKE CAKE

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Coat a 9x13-inch pan with nonstick spray.
• Dissolve the gelatin in the boiling water. (I measured the water into a large measuring cup, then stirred the gelatin right in. You could also do this in a heatproof bowl.) Let cool to room temperature.
• In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, applesauce, and eggs until combined. Beat in the cooled gelatin. Reduce the speed to low, then slowly add in the cake mix, stopping as soon as the dry ingredients disappear.
• Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it.
• While the cake bakes, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
• While the cake is still warm, use the tines of a fork to poke holes all over the top. Pour the glaze slowly and evenly over the top, allowing it to drip down into the holes. Let cool to room temperature. Enjoy warm or hot with plenty of fresh berries and whipped cream.

LEMON JELLO CAKE

Steps:

• Mix cake ingredients together for 4 minutes.
• Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
• or,if using a glass baking dish bake @325 for 45 minutes.
• Poke holes all over the cake while hot.
• Mix together icing: powdered sugar and lemons (grated rind and juices).
• Pour this over the cake immediately, while it is still hot from the oven.
• Serve warm or cold.

GREAT-GRANDMA'S LEMON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.

GRANDMA'S LEMON JELLO CAKE

Steps:

• Beat together cake ingredients until well blended. Pour batter into a 9 x 13 pan and bake at 350 degrees. As soon as the cake is done, prick all over top of the cake with a fork, and spread glaze all over cake (glaze will soak into cake).

GRANDMOTHER'S LEMON JELLO CAKE

Steps:

• Butter a 12 inch Pyrex dish. In food processor, crumb the cookies. I know my grandmother didn't have a food processor and she used rolled pin to the cookies in a brown paper bag to make the crumbs, but we have modernized the kitchen a tad.
• Dissolve the lemon jello with the boiling water, sugar and the lemon juice and grated rind. Chill till a litte congealed. Beat it once it has congealed Beat the canned milk till thick and then add to beaten jello. Beat
• Pad 2/3 cup of crumbs to the butter pyrex dish, bottom and sides. Pour the jello and milk mixture on top of the crumbs, Add the rest of the crumbs to the top and refrigerate until well set. You could use Lime Jello, Lime juice with grated lime too. Or you can make it any flavor of Jello.