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
- 9×13 pan
- bundt pan
- 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.