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–+ servings
Lemon Cake
This vintage Lemon Cake recipe creates a moist, tender dessert with a bright citrus flavor. Using a yellow cake mix combined with lemon gelatin gives it a soft texture and vibrant lemony taste. After baking, the cake is finished with a tangy glaze made from fresh lemon juice and powdered sugar, which seeps into the warm cake for an irresistibly refreshing treat. Perfect for spring and summer gatherings, this classic dessert balances sweet and tart flavors beautifully.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill/Set Time 20 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 310 kcal

Ingredients
  

For the Cake:

  • 1 pkg yellow cake mix
  • 3 oz lemon gelatin
  • 4 eggs (large )
  • ¾ cup water
  • ¾ cup vegetable oil

For the Glaze:

  • ½ cup lemon juice (fresh preferred)
  • 2 cups powdered sugar (sifted)

Instructions
 

Step 1: Prepare the Cake Batter

  • Mix the dry lemon gelatin into the cake mix.
  • In a separate bowl, beat eggs and water together.
  • Add oil and combine the wet mixture with the dry mixture until smooth.

Step 2: Bake the Cake

  • Preheat oven to 350°F (175°C).
  • Pour batter into a greased 9x13-inch pan.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Step 3: Prepare the Lemon Glaze

  • In a small bowl, whisk together the lemon juice and powdered sugar until smooth.

Step 4: Finish the Cake

  • Let the cake cool for 20 minutes.
  • Use a fork to poke holes all over the surface of the cake.
  • Spoon the lemon glaze evenly over the top, letting it soak in.

Tips

  • Add finely grated lemon zest to the batter for stronger citrus flavor
  • For a more intense glaze, reduce powdered sugar slightly or increase lemon juice
  • Use a skewer or chopstick instead of a fork for larger holes and deeper soak
  • Substitute white cake mix for a lighter color and flavor
  • Bake as cupcakes (adjust baking time to 15 to 18 minutes)
  • Add a topping of lightly sweetened whipped cream after chilling
  • Try baking in a Bundt pan (increase bake time slightly and grease well)
  • Chill after glazing for several hours for a stronger “lemon poke cake” effect
  • Dust with extra powdered sugar before serving for a vintage look
  • Store covered; cake keeps well and tastes even better the next day

Nutrition

Calories: 310kcalCarbohydrates: 46gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 310mgPotassium: 70mgFiber: 0.5gSugar: 32gVitamin A: 90IUVitamin C: 5mgCalcium: 45mgIron: 1mg
Keyword 9x13 cake, citrus dessert, glazed cake, lemon cake, moist cake, poke cake, potluck dessert, vintage recipe
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