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Granny's Vintage Lemon Cake

Granny’s Vintage Lemon Cake

Hey friends and fans! Welcome back.

Down here in Houston the citrus trees are loaded with gorgeous ripe fruit and I am the lucky recipient of tons of lemons, oranges, and grapefruit. What to do with all these beautiful sweet and sour specimen?

Easy. My Granny loves a lemon dessert and she passed that on to her progeny. This is a classic lemon cake that is moist and super sweet. It’s my adaptation of a vintage recipe that was apparently very popular in the 1960’s. You can make it as a regular rectangular cake, but it makes an excellent bundt or mini bundt or mini loaf. I have done it every way dependent upon if I was gifting it, taking to to a picnic or potluck, or keeping it for myself.


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Granny's Vintage Lemon Cake
Granny’s Vintage Lemon Cake
Granny's Vintage Lemon Cake
Granny’s original recipe in her handwriting. Love!
Austin in Houston, The Gentleman Caller, presents his Granny’s Vintage Lemon Cake
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Granny’s Vintage Lemon Cake

Austin in Houston presents Granny's Vintage Lemon Cake
Prep Time 5 mins
Cook Time 20 mins
40 minutes for bundt 40 mins
Course Dessert
Cuisine American


  • 9×13 pan
  • bundt pan
  • mixer


  • 1 box Betty Crocker lemon cake mix
  • 1 3 oz box lemon Jell-o
  • ¾ cup hot water
  • ¾ cup oil
  • 2 lemons zested and juiced
  • 2 tsp lemon extract
  • Cooking spray preferably Baker's Joy for cake making
  • 4 eggs separated, whites and yolks
  • 2 cups confectioner's sugar


  • As you can see these are very basic rudimentary ingredients. The trick is in the execution. Not that it's difficult. It's just a bit specific. Also you can use a bundt pan or a regular 9×13 cakepan. Dealer's choice.
    Pre-heat your oven to 350 degrees. Spray your chosen pan.
  • Combine the box of Jell-o with the hot water and allow it to dissolve.
  • In the bowl of your stand mixer beat the egg whites until fluffy. Not to merengue level stiffness, but definitely they should have some body.
  • Incorporate 3/4 of your grated lemon zest, reserving the other for later. Set aside in another bowl so you can re-use your mixer bowl(unless you have multiples).
  • Again in the bowl of the stand mixer, combine cake mix, egg yolks, dissolved Jell-o and water, and oil. Mix at a medium speed until everything is well incorporated.
  • Fold in the beaten egg whites until everything comes together.
  • Pour the mixture into your prepared pan of choice.
  • Bake in the preheated oven: 20 minutes for the 9×13, 40-45 minutes for the bundt. This also does really well in mini loaf pans and mini bundt – very cute.
  • Cool thoroughly.
  • Once the cake is cool combine the 1/2 cup lemon juice, the remaining zest and the 2 cups of(sifted) powdered sugar. Stir to form a drizzle with some body to it. Poke a few holes in the top of the cake and generously ice it with the glaze.
Keyword cake, dessert, jell-o, jello, lemon, zest
Granny’s Vintage Lemon Cake

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