Susan's Lemon Cake

Susan's Lemon Cake
4.5 from 2 ratings
This easy-to-make lemon cake recipe requires few ingredients but the flavor remains overwhelmingly delicious. Recipe courtesy of Anne Byrn / The Cake Mix Doctor
Prep Time
Cook Time
Susan's Lemon Cake
Total time: 1.15 hours
  • vegetable oil spray for greasing the pan
  • flour for dusting the pan
  • 1 package (18.25 oz or 15.25 oz) yellow cake mix
  • 1 package (3 ounces) lemon gelatin
  • 2/3 cup hot water (from the tap)
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 cup powdered sugar
  • 2 tablespoon fresh lemon juice (from 1 lemon)
  • 1 teaspoon grated lemon zest
  1. Preheat the oven to 350 degrees.
  2. Grease and flour a 12-cup Bundt pan.
  3. Place the cake mix, gelatin, water, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 30 seconds, until combined.
  4. Stop the machine and scrape down the sides of the bowl.
  5. Increase the mixer to medium and beat until smooth, 1 minute more.
  6. Pour the batter into the prepared pan, and place the pan in the oven.
  7. Bake the cake until it is lightly browned and begins to pull away from the sides of the pan, 35 to 40 minutes for either the larger or smaller mixes.
  8. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
  9. Meanwhile, prepare the glaze.
  10. Whisk together the powdered sugar, lemon juice, and zest until smooth in a small bowl.
  11. Run a long, sharp knife around the edge of the cake, and invert it onto a serving plate.
  12. Spoon the glaze over the cake.
  13. Slice and serve.