Granny’s Vintage Lemon Cake
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.

Enjoy!

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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

Equipment

  • 9×13 pan
  • bundt pan
  • mixer

Ingredients
  

  • 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

Instructions
 

  • 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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