Lemon! Lemon! & More Lemon Cake!

The first time I tasted this cake, it transported me back to my grandmother’s sun-drenched kitchen. She always had a lemon tree in her backyard, its branches heavy with fragrant fruit. Her lemon bars were legendary, but this cake… this cake had an extra layer of something special, a vibrant citrus explosion that made my eyes widen. It’s a reminder of her warmth, her love for baking, and the simple joy of sharing something delicious with the people you care about.

Recipe Overview:

• Prep Time: 20 minutes
• Cook Time: 24-25 minutes
• Total Time: 45 minutes
• Servings: 12
• Yield: One 9×13 inch cake or two 9-inch round cakes
• Dietary Type: Not specified (contains dairy and eggs)

Ingredients:

• 1 (18 ounce) box Duncan Hines lemon supreme cake mix
• 4 eggs
• 1 cup water
• ½ cup vegetable oil
• 1 (3 ounce) box lemon Jell-O gelatin
• 2 tablespoons lemon extract
• 1 tablespoon lemon zest

Glaze

• 1 cup powdered sugar
• ½ cup lemon juice
• ½ tablespoon lemon extract

Equipment Needed:

• Two 9-inch round cake pans or one 13×9 inch cake pan
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Whisk
• Cake plate

Instructions:

1. Preheat your oven according to the directions on the back of the Duncan Hines lemon supreme cake mix box. Typically, this will be around 350°F (175°C), but always double-check. Grease and flour your chosen baking pan(s) to prevent sticking.
2. In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Use an electric mixer to beat the ingredients together until well combined. Follow the mixing time suggested on the box mix. Overmixing can lead to a tough cake.
3. In a separate small bowl, whisk together the box of lemon Jell-O gelatin, lemon extract, and lemon zest.
4. Add the Jell-O mixture to the cake batter and mix until just combined. Be careful not to overmix at this stage; gentle is key.
5. Pour the batter into the prepared baking pan(s). If using two 9-inch round pans, divide the batter evenly.
6. Bake for 24 minutes if using the 9-inch round pans, or for 25 minutes if using the 13×9 inch pan. A toothpick inserted into the center of the cake should come out clean when it’s done. Keep a close eye on the cake during the last few minutes of baking to prevent burning.
7. Remove the cake from the oven and let it cool in the pan(s) for 15 minutes before inverting it onto a cake plate or wire rack. This allows the cake to set slightly and makes it easier to remove without breaking.
8. While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon extract until smooth. The consistency should be pourable but not too thin. If it’s too thick, add a little more lemon juice, a teaspoon at a time. If it’s too thin, add more powdered sugar, a tablespoon at a time.
9. Once the cake has cooled slightly, spoon the glaze over the first layer if using 2 – 9″ round pans.
10. Add the second layer of the cake and spoon or pour the rest of the glaze over the top layer. You can adjust the amount of glaze to your liking. Some people prefer a thin glaze, while others enjoy a thicker, more decadent coating.

Expert Tips & Tricks:

• Zest with care: When zesting the lemon, be sure to only zest the yellow part of the peel, avoiding the white pith underneath, which can be bitter.
• Room temperature ingredients: Using room temperature eggs helps them emulsify better into the batter, creating a smoother, more even texture.
• Don’t overbake: Overbaking can dry out the cake. Start checking for doneness a few minutes before the recommended baking time.
• Level the layers: If your cake layers are uneven, use a serrated knife to gently trim the tops to create a flat surface for stacking.
• Get Creative with the Glaze: Add a pinch of salt to the glaze to enhance the lemon flavor. You could also experiment with adding a few drops of yellow food coloring for a more vibrant look.

Serving & Storage Suggestions:

This Lemon! Lemon! & More Lemon Cake! is best served at room temperature. The bright, citrusy flavor makes it a perfect dessert for spring and summer gatherings, or a delightful treat any time of year. For an extra touch, garnish with fresh lemon slices or a sprinkle of lemon zest.

To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, thaw the cake completely before serving.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	348 kcal	N/A
Calories from Fat	128 kcal	N/A
Total Fat	14.3 g	21%
Saturated Fat	2.2 g	11%
Cholesterol	62 mg	20%
Sodium	168.5 mg	7%
Total Carbohydrate	51.3 g	17%
Dietary Fiber	0.1 g	0%
Sugars	16.2 g	64%
Protein	4 g	7%

Variations & Substitutions:

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a delightful textural and visual element.
• Lemon Blueberry: Fold in 1 cup of fresh blueberries to the batter before baking for a burst of fruity sweetness.
• Gluten-Free: Use a gluten-free lemon cake mix and ensure all other ingredients are also gluten-free.
• Dairy-Free: While the cake mix contains dairy, you can try substituting the water with dairy-free milk (like almond or soy milk) and using a dairy-free butter substitute for greasing the pans. For the glaze, use dairy-free butter and a dairy-free milk to adjust the consistency.
• Mini Lemon Cakes: Bake the batter in muffin tins for individual mini lemon cakes. Reduce the baking time accordingly.

FAQs (Frequently Asked Questions):

Q: Can I use bottled lemon juice instead of fresh lemon juice?
A: While fresh lemon juice is preferred for its brighter flavor, bottled lemon juice can be used in a pinch. However, the flavor may not be as vibrant.

Q: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. Thaw completely before serving.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be made a day or two in advance. Store it tightly wrapped at room temperature or in the refrigerator.

Q: My glaze is too thick. What should I do?
A: Add a teaspoon or two of lemon juice until you reach the desired consistency.

Q: My glaze is too thin. What should I do?
A: Add a tablespoon of powdered sugar until you reach the desired consistency.

Final Thoughts:

I hope this Lemon! Lemon! & More Lemon Cake! brings as much joy to your kitchen as it has to mine. It’s a wonderfully simple recipe with a tremendous payoff in flavor. Don’t be afraid to experiment with the glaze, and above all, have fun! I’d love to hear your thoughts and see your creations – please share your experiences with me. And if you’re looking for a perfect pairing, try serving it with a cup of Earl Grey tea or a refreshing glass of lemonade. Happy baking!