LEMON JELLO CAKE

I think if you used lemon jello instant pudding (as opposed to the
jello), and sub 1/2 cup coconut milk (or lemon juice) for the 1/2 cup
of water, then also add some lemon zest, that may jazz it up. Also,
make a glaze of lemon juice and confectioners sugar--poke holes in the
cake and pour glaze over the cake while still warm.

RJ said:

I wanted a "tea cake" with a good lemon flavor.
Found this recipe in a fundraiser cookbook

Mix;
1/2 c water
1/2 c oil
4 eggs

Mix in
1 box white cake mix
1 pkg Lemon Jello

Use 9 X 13 baking dish
Bake, dust with powdered sugar.

Problems;
Tho it rose around the edges, it never rose in the middle.
and, it was the blandest "Lemon Cake" I've ever tasted.

Where did I go wrong ?
Anyone have a better ( Jello ) recipe ?

<rj>

"<RJ>" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I wanted a "tea cake" with a good lemon flavor.
Found this recipe in a fundraiser cookbook

Mix;
1/2 c water
1/2 c oil
4 eggs

Mix in
1 box white cake mix
1 pkg Lemon Jello

Use 9 X 13 baking dish
Bake, dust with powdered sugar.

Problems;
Tho it rose around the edges, it never rose in the middle.
and, it was the blandest "Lemon Cake" I've ever tasted.

Where did I go wrong ?
Anyone have a better ( Jello ) recipe ?

<rj>

My mom made a cake when I was little that was a baked white cake then she'd
poke it all over with a fork and spoon the prepared lemon jello while still
liquid over the cake and refrigerate. That cake was SO moist and lemony and
we loved it. hmmm I might have to make one next week.

Lynne

RJ said:

I wanted a "tea cake" with a good lemon flavor.
Found this recipe in a fundraiser cookbook

Mix;
1/2 c water
1/2 c oil
4 eggs

Mix in
1 box white cake mix
1 pkg Lemon Jello

Use 9 X 13 baking dish
Bake, dust with powdered sugar.

Problems;
Tho it rose around the edges, it never rose in the middle.
and, it was the blandest "Lemon Cake" I've ever tasted.

Where did I go wrong ?
Anyone have a better ( Jello ) recipe ?

<rj>

We make little cakes or cupcakes out of a Paula Dean recipe that uses
cake mix. It uses a small box of instant lemon pudding mix. Then you
make a glaze and pour over the cake or dip the cupcakes in it.

The glaze is:
4 cups powedered sugar
1/3 cup fresh lemon juice
1 lemon zested
3 Tbs. oil
maybe 3 Tbs. water

The glaze really gives it a nice lemony kick. These have great lemon flavor.

The recipe at Food Network is called Lemon Blossoms.

Melondy

King's Crown said:

"<RJ>" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I wanted a "tea cake" with a good lemon flavor.
Found this recipe in a fundraiser cookbook

Mix;
1/2 c water
1/2 c oil
4 eggs

Mix in
1 box white cake mix
1 pkg Lemon Jello

Use 9 X 13 baking dish
Bake, dust with powdered sugar.

Problems;
Tho it rose around the edges, it never rose in the middle.
and, it was the blandest "Lemon Cake" I've ever tasted.

Where did I go wrong ?
Anyone have a better ( Jello ) recipe ?

<rj>

My mom made a cake when I was little that was a baked white cake then she'd
poke it all over with a fork and spoon the prepared lemon jello while still
liquid over the cake and refrigerate. That cake was SO moist and lemony and
we loved it. hmmm I might have to make one next week.

Lynne

Sorry, I'm not sure as to why the cake failed to rise in the middle.
Perhaps the baking dish was too big?

I have made this several times. I usually use a lemon cake mix rather
than a yellow cake mix because I like it really lemony.

If you don't have the minature muffin tins I'm sure regular cake pans
will work.

@@@@@ Now You're Cooking! Export Format

Lemon Blossom

cakes, desserts

1 18-1/2 oz package yellow cake mix
1 3-1/2 oz package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
----GLAZE----
4 cups confectioner's sugar
1/3 cup fresh lemon juice
1 lemon; zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350°F

Spray miniature muffin tins with vegetable oil cooking spray. Combine
the cake mix, pudding mix, eggs and oil and blend well with an
electric mixer until smooth, about 2 minutes. Pour a small amount of
batter, filling each muffin tin half way. Bake 12 minutes. Turn out
onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon
juice, zest, oil and 3 tablespoons water. Mix with a spoon until
smooth.

with fingers, dip the cupcakes into the glaze while they are still
warm, covering as much of the cake as possible, or spoon the glaze
over the warm cupcakes, turning them completely to coat. Place on wire
racks with waxed paper underneath to catch any drips. Let the glaze
set thoroughly, about 1hour, before storing in containers with
tight-fitting lids.

Contributor: Paula Dean

Yield: 36 servings

Preparation Time: 01:30

** Exported from Now You're Cooking! v5.77 **

Koko
---
New blog in progress
http://kokoscorner.blogspot.com
updated 3/24 added mole page

"There is no love more sincere than the love of food"
George Bernard Shaw

"<RJ>" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I wanted a "tea cake" with a good lemon flavor.
Found this recipe in a fundraiser cookbook

Mix;
1/2 c water
1/2 c oil
4 eggs

Mix in
1 box white cake mix
1 pkg Lemon Jello

Use 9 X 13 baking dish
Bake, dust with powdered sugar.

Problems;
Tho it rose around the edges, it never rose in the middle.
and, it was the blandest "Lemon Cake" I've ever tasted.

Where did I go wrong ?
Anyone have a better ( Jello ) recipe ?

<rj>

====================
Here is my recipe for that great cake recipe.
I use Lemon cake mix and then glaze it after baking with a lemon glaze. See
recipe below.

Lemon Jell-O Cake
A very moist lemon cake with a glaze on top

Bake 350 degrees for 45 minutes

1- package of lemon cake mix

3 ounce package of lemon Jell-O

1- cup of boiling water for Jell-O

4 eggs

¾ cup canola oil or vegetable oil

dash of salt

For glaze:

½ cup of lemon juice

2 cups of confectionary sugar

Directions:

Dissolve 1 package of lemon Jell-O in one cup of boiling hot water.

Stir to till dissolved. Cool.

Mix cake mix with four eggs, oil and lemon Jell-O. Mix all together.

Spray a large cake pan and lightly flour so cake won't stick to pan.

When cake has finished baking:

Make holes all over the cake with a toothpick. Pour glaze all over the
cake; some of the glaze should fill the holes and make the cake even moister
and lemony.

Make the glaze while cake is baking:

Mix ½ cup lemon juice and 2 cups of confectionary sugar. When all the lumps
of confectioners sugar are dissolved pour over cake.

On Sun, 25 Mar 2007 17:29:06 -0700, "<RJ>" <[email hidden]>

Quoted message said:

I wanted a "tea cake" with a good lemon flavor.
Found this recipe in a fundraiser cookbook

Mix;
1/2 c water
1/2 c oil
4 eggs

Mix in
1 box white cake mix
1 pkg Lemon Jello

Use 9 X 13 baking dish
Bake, dust with powdered sugar.

Problems;
Tho it rose around the edges, it never rose in the middle.
and, it was the blandest "Lemon Cake" I've ever tasted.

Where did I go wrong ?
Anyone have a better ( Jello ) recipe ?

<rj>

I do not know what a "tea cake" is but I like this recipe for a lemon
cake.

* Exported from MasterCook *

Lemon Buttermilk Cake

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
7 1/4 ounces shortening
14 1/8 ounces sugar
13 1/4 ounces flour
4 eggs
1 cup buttermilk
2 tablespoons lemon extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

ICING
10 5/8 ounces confectioner's sugar
5 tablespoons lemon juice
5 tablespoons orange juice

Put all the ingredients for the cake into bowl and beat 3 minutes.

Bake in greased and floured 10" tube pan at 325° for 1 hour.

Loosen edges while hot and pour icing over cake. Return to oven for 3
minutes.

- - - - - - - - - - - - - - - - - - -

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun, 25 Mar 2007 17:29:06 -0700, "<RJ>" <[email hidden]>

Quoted message said:

I wanted a "tea cake" with a good lemon flavor.
Found this recipe in a fundraiser cookbook

Mix;
1/2 c water
1/2 c oil
4 eggs

Mix in
1 box white cake mix
1 pkg Lemon Jello

Use 9 X 13 baking dish
Bake, dust with powdered sugar.

Problems;
Tho it rose around the edges, it never rose in the middle.
and, it was the blandest "Lemon Cake" I've ever tasted.

Where did I go wrong ?
Anyone have a better ( Jello ) recipe ?

That's not a 'lemon' cake - that's a JELLO cake. It's never going to
taste anything remotely like real lemon whatever you do to it.

Try this recipe for a very easy (and absolutely delicious) lemon
teacake. And if you don't want to go to all the work of making a
'real' cake then make up your boxed cake mix and bake it, and then
pour the lemon glaze over the top of it as per this recipe.

I always double the glaze recipe because I love it really lemony and
moist. (and if rubbing butter into the mix is too much work for you,
melt it in the microwave and just stir it in with the eggs.

LEMON TEA CAKE

INGREDIENTS: 1½ cups flour
1 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
4 oz. (125g) butter or margarine
2 eggs, beaten
½ cup milk
Grated rind of 1 lemon
½ cup chopped walnuts

TO POUR OVER:

Juice of 1 lemon
¼ cup sugar

METHOD

Grease a 20cm (8 inch) ring tin or a 23 x 13 x 8cm (9" x 5" x 3"😉 loaf
tin. Line the base with greaseproof paper and grease again.

Set oven temperature to moderate, 180° C. (350° F.)

Sift the flour, sugar, baking powder and salt together into a bowl.
Rub in the butter or margarine with fingertips. Mix the beaten eggs
and milk together and stir in, then fold in the lemon rind and
walnuts.

Pour mixture into prepared tin and bake until firm to the touch and a
straw or fine skewer inserted in the centre comes out clean - about 50
minutes for a ring, one hour and twenty minutes for a loaf.

Mix the lemon juice and sugar together and, when the cake is cooked,
spoon over the top. Allow to cool in the pan.

Makes one ring or loaf cake.

* For a family-sized cake, double the quantity and bake in a pan
roughly 23 x 32cm for 30-45 minutes. This cake is also good with
sultanas instead of walnuts, or without either. You can serve it warm
(as long as it has soaked for about 30 minutes) or cold, and it will
easily keep for 4 days.

I've saved the recipes for lemon cake and started wondering. What makes
a tea cake a tea cake? Is a lemon tea cake different from just a lemon
cake? Is it a regional term? I grew up with just cake.

--Lia

Julia Altshuler said:

I've saved the recipes for lemon cake and started wondering. What makes
a tea cake a tea cake? Is a lemon tea cake different from just a lemon
cake? Is it a regional term? I grew up with just cake.

--Lia

Small individual "tea" cakes are basically the same as the full size
cakes except for their size, just smaller, think petite fours.

Upper class European Cuisine often times produces small versions of
what are normally larger objects, small, individual serving sized cakes
or pastries are the most common, but there are many individual serving
sized soufflÈs, casseroles, canapÈs, tartins, barguettes, tournedos.

Most of the above differ only in size from their more working class
cousins, of which the Sandwich, though, at least in its name, is of
aristocratic origins, is a prime example.

Even after the Earl of Sandwich (more properly his valet) got around to
associating his name with a combinations of meat and bread and
flavourings, the "Sandwich" was considered rather dÈclassÈ, and didn't
even begin to show up, and that in a tarted up manner, on English tea
tables till the 1920's

If you have a book or duck press lying around here is M. Suzanne' recipe
for "Bookmaker's Sandwich." from his "La Cuisine Anglaise."

Bookmakers Sandwich
-------------------

This substantial sandwich is favoured by people attending race meetings;
after perusal it will be seen that such a snack could on occasion take
the place of a full meal.

cut off the crusts from the ends of a sandwich loaf leaving at least 2/5
of an inch of bread on them.

Grill a thick steak, well seasoned with salt and pepper; allow it to
cool then spread it with mustard and sprinkle with grated horseradish.
Butter the crusts, put the steak between them and tie up with string.

Wrap in several sheets of clean absorbent paper, place in a press and
tighten it gradually be for leaving it for 30 minutes.

When removed it will be seen that the inside of the sandwich is
saturated with the meat juices which the outside crust has prevented
from escaping.

The string and paper are removed and the sandwich is then wrapped in
greaseproof paper or placed in a box with a lid."

On Mar 25, 5:29 pm, "<RJ>" <[email hidden]> wrote:
<snip>

Quoted message said:

Anyone have a better ( Jello ) recipe ?

<rj>

RJ, here's a recipe that has been in my family for generations. It's
easy to make, very moist and very lemony. (To reduce the fat and
cholesterol, you can substitute applesauce for some or all of the oil,
and uses egg substitute for some or all of the eggs.)

LEMON CAKE

1 box yellow cake mix (not the kind with pudding in the mix)
3/4 cup vegetable oil
3/4 cup water
3 eggs
1 small (3 oz.) box lemon Jell-O
Juice and grated rind of one lemon (you will need another lemon to
make the icing)

Combine ingredients in the large bowl of an electric mixer. Beat well.
Bake in a greased and floured 13" x 9" x 2" pan for 38 to 40 minutes
in a 350º F. oven. (Check the instructions on the cake mix box for
recommended mixing and baking times.)

While still warm, poke holes in the cake with a toothpick and ice with
the following recipe:

ICING
1 cup confectioner's sugar
Juice of one lemon
1 tsp. boiling water

Combine the icing ingredients in a small bowl, whisk until smooth and
then pour over the top of the prepared cake.

Good luck!

One time on Usenet said:

On Mar 25, 5:29 pm, "<RJ>" <[email hidden]> wrote:
<snip>

Quoted message said:

Anyone have a better ( Jello ) recipe ?

<rj>

RJ, here's a recipe that has been in my family for generations. It's
easy to make, very moist and very lemony. (To reduce the fat and
cholesterol, you can substitute applesauce for some or all of the oil,
and uses egg substitute for some or all of the eggs.)

LEMON CAKE

<snip>

That sounds good, and very similar to one I got from my mom -- I took
this to a pot luck once and no one was eating it. So I put a note on
it that said "Moist Lemon Cake - Not Cornbread" and it was quickly
eaten up... :-)

Moist Lemon Cake

CAKE:

1 packaged lemon cake mix with pudding
4 eggs
3/4 C. water
3/4 C. vegetable oil
1 small package lemon Jello

Mix all ingredients with spoon, then beat with electric beater for two

minutes at medium speed. Bake at 325° for 40 minutes.

TOPPING:

2 C. powdered sugar
1/4 C. lemon juice
1/4 C. orange juice

Mix well in small bowl, pour over warm cake after poking holes with a
toothpick. Let cool, yummy!

--
Jani in WA

On Mar 27, 1:02 am, [email hidden] (Little Malice)
wrote:
I took

Quoted message said:

this to a pot luck once and no one was eating it. So I put a note on
it that said "Moist Lemon Cake - Not Cornbread" and it was quickly
eaten up... :-)

LOL, Jani, that's very funny!

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mar 27, 1:02 am, [email hidden] (Little Malice)
wrote:
I took

Quoted message said:

this to a pot luck once and no one was eating it. So I put a note on
it that said "Moist Lemon Cake - Not Cornbread" and it was quickly
eaten up... :-)

LOL, Jani, that's very funny!

============
I always bake the above recipe I posted in a sponge cake pan with a hole in
the middle. It bakes very high and look pretty. It probably looks like
cornbread if it is baked in a 9 X 13 inch pan.

Quoted message said:

One time on Usenet said:

On Mar 27, 1:02 am, [email hidden] (Little Malice)
wrote:

Quoted message said:

Quoted message said:

I took
this to a pot luck once and no one was eating it. So I put a note on
it that said "Moist Lemon Cake - Not Cornbread" and it was quickly
eaten up... :-)

LOL, Jani, that's very funny!

Thank you, and it's a true story. It was a monthly meeting of
a local rural community club, and I guess what appeared to be
cold, wet cornbread didn't look so tasty. :-)

Many of the members were older folks. They brought some wonderful
home made, comfort-type foods, what my DH Miguel calls, fondly,
"old lady potluck food"...

--
Jani in WA

One time on Usenet said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mar 27, 1:02 am, [email hidden] (Little Malice)
wrote:

Quoted message said:

Quoted message said:

I took

Quoted message said:

this to a pot luck once and no one was eating it. So I put a note on
it that said "Moist Lemon Cake - Not Cornbread" and it was quickly
eaten up... :-)

LOL, Jani, that's very funny!

Quoted message said:

I always bake the above recipe I posted in a sponge cake pan with a hole in
the middle. It bakes very high and look pretty. It probably looks like
cornbread if it is baked in a 9 X 13 inch pan.

It does! It's one ugly cake. But it's soooo moist. I've never
had anyone not rave once they try the cake. Even my 9-year-old
asked for one for his birthday last year. Next time I make one
I'll post a link to a photo... :-)

--
Jani in WA

"Little Malice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

One time on Usenet said:

On Mar 27, 1:02 am, [email hidden] (Little Malice)
wrote:

Quoted message said:

Quoted message said:

I took
this to a pot luck once and no one was eating it. So I put a note on
it that said "Moist Lemon Cake - Not Cornbread" and it was quickly
eaten up... :-)

LOL, Jani, that's very funny!

Thank you, and it's a true story. It was a monthly meeting of
a local rural community club, and I guess what appeared to be
cold, wet cornbread didn't look so tasty. :-)

Many of the members were older folks. They brought some wonderful
home made, comfort-type foods, what my DH Miguel calls, fondly,
"old lady potluck food"...

--
Jani in WA

============
Love those.