Do you have recipes from your youth that conjure up mouth-watering memories? This cake is one of those for me. Mom would make this one in the summer and I just couldn’t keep my hands off of it. I just took teeny, tiny pieces every time I walked by it — they don’t count right?
Cake Mixes with Jello and/or Jello Pudding became very popular in the 60’s, although cake mixes were invented in the 30’s and by the 40’s there were 200 companies making them. It was the 50’s and 60’s when they reached the height of their popularity and the church ladies’ creativity blossomed. Anything you could make with a can, a mix or Jello they made!
It has been years since I’ve made this cake and I did find a variety of versions as I leafed through my church cookbooks — the biggest difference I noted was the use of Lemon Pudding instead of Lemon Jello. It won’t make much difference which one you use — if you have it — use it! The texture of the pudding cake should be a little heavier — it’s really all about the glaze for me anyway!
I don’t use cake mixes often, and I’ve made many a lemon cake from scratch, but unless you are a purist I’m not sure it is necessary for this cake –it wasn’t for the Church Ladies! So when you need an easy, delicious, favorite to take to your next potluck or something pretty enough for a tea party — this one should fill the bill!
- 1 pkg lemon cake mix
- ½ cup cooking oil
- 4 eggs
- 1 cup water
- 1 pkg lemon Jello
- Beat cake ingredients until smooth
- Pour into a 9x13 inch cake pan
- Bake about 45 minutes or until toothpick comes clean
- When cake is done and just cooling, mix ⅓ cup fresh lemon juice and 2 cups powdered sugar
- Punch holes in warm cake with an ice pick or large fork
- Drizzle lemon glaze over the cake
- Let set 2 hours or overnight.
Keep it simple and enjoy!