I have to tell you something. I am completely pea- green with envy over Martha K.’s recipe collection. Not only did she send us this really easy and really good submission for the Glistening and Jiggly Contest, but she also sent us this recipe for a really good lamb cake. And all of these wonderful recipes came out of her mother’s recipe box!
I have another confession. I have made her lamb cake recipe several times already for non-lamb cake things, such as my niece’s first birthday and some cookies and cream cupcakes. They were amazing, and I am pretty sure this recipe is also one that is going to get made at our house quite often.
Dear Ruth, Here is my recipe for the Jello Contest. This recipe came from my mother’s box, as well. There is also a similar cake she used to make that used Jello Pudding mix instead of Jello Gelatin.
Best Wishes, Martha K.
How can you not love this recipe??
Covered with glaze???
The best use of lemon gelatin in the ENTIRE contest?
That would be a big check!
The only thing not quite perfect about this recipe was that I baked it in the wrong pan. I thought it would be cute as a bundt, but my regular bundt pan was dirty so I used my smaller one. It was far, far too small and when the cake was baked it ended up looking a bit like it was tottering on a little pedestal. AND it got a little browned. But those were both my errors. So, learn from my mistakes, people! This cake will double in size, so make sure to use the right-sized pan!
Also, I forgot to prick the cake with a toothpick, so my glaze sort of ran off my cake. Once again, my bad. It would have probably been better if I would have just made this cake in a 13×9 pan. In my defense, I was tired. Also, I made about 25 other gelatin dishes before this. Also, I wanted to eat it right away.
A close-up, so you can see the cake texture.
Ladies and Gentlemen, we have a smile!
From the tasting notes:
Super lemon-y. Dense, but also light. Moist. Not too shabby.
The Verdict: Very good!
This cake was even more surprising because other people who tasted this cake couldn’t even tell it was from a box! It’s true. They were shocked when I told them. The glaze especially got high praise, which was wonderful because the stuff was SO EASY to make!
And, one of the neighbors who I shared the cake with sent me this photo from New York recently, where she was visiting her daughters:
A cake the girls bought at the local bakery! A real layer of lemon jell-o over cake and lemon custard. Topped with cake!
Check it out, Martha, your recipe is trendy! Congratulations on the win and thanks for sending this recipe in! Keep the submissions from your mom’s recipe collection coming. They are wonderful!
- 1 pkg Lemon Cake Mix
- 4 eggs
- ¾ cup salad oil
- 1 - 3 oz (small) pkg lemon Jell-O, dissolved in ¾ cup boiling water
- For glaze:
- 2 c. confectioners sugar
- ½ cup lemon juice
- Mix all of the above ingredients, except glaze ingredients, for four minutes.
- Bake in a well-greased pan for 35 to 40 minutes at 350 degrees.
- When done, pierce top with toothpick. Pour glaze over the top.
Bake in Bundt pan.
Use fresh squeezed lemon juice!