JELL-O Lemon Jelly Powder, lemon cake mix and lemon icing are the perfect pairings to get you to this quick and easy lemon loaf cake. Eat one now and freeze the other for later when you have company coming!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup boiling water
1 pkg. (85 g) Jell-O Lemon Jelly Powder
1 pkg. (2-layer size) lemon cake mix
3/4 cup oil
1/4 cup lemon zest
1 cup icing sugar
1/4 cup lemon juice
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How do I make it ?
Heat oven to 350º F.
Spray 2 (8x4-inch) loaf pans with cooking spray. Add boiling water to jelly powder; stir 2 min. until completely dissolved. Mix cake mix, oil, zest, jelly and eggs in large bowl with mixer until blended. Pour into prepared pans.
Bake 40 min. or until toothpick inserted in centres comes out clean. Pierce loaves with large fork at 1/2-inch intervals.
Mix sugar and juice until blended; carefully pour over loaves. Cool loaves in pans 30 min.; remove from pans to wire racks. Cool completely.
Wrap loaf in plastic wrap and foil. Freeze up to 1 month. When ready to serve, let stand at room temperature until thawed.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 1.5 g
Cholesterol 30 mg
Sodium 160 mg
Total carbohydrate 25 g
Dietary fibre 0 g
Sugars 18 g
Protein 2 g
Makes 2 loaves or 24 servings, 1 slice (47 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.