The Country Cook: Lemon Drop Cake
                                                   

Monday, April 1, 2013

Lemon Drop Cake

WARNING: for serious lemon lovers only. I'm serious. This lemon cake is lemon to the third power. It is lemon on steroids. It is lemon EXTREME.
This is a lemon lover's dream.  You could just make the cake and glaze and be totally fine. It would still taste so good.  But I decided that this cake needed a lemon frosting too. So I thought I would take inspiration from the Lemon Dream Cake and use that frosting with this cake. And wow - I was in heaven. Lemon heaven.
Ingredients:
FOR THE CAKE:
1 box Lemon cake mix
1 box Lemon Jell-O
4 eggs
1 cup water
3/4 cup oil

FOR THE GLAZE:
1 1/2 cups powdered sugar
1/2 cup lemon juice
FOR THE  FROSTING: 
1 (8 oz.) tub frozen whipped topping, thawed
1 tub lemon frosting
Directions:
Preheat oven to 350F degrees. Spray 9x13 baking dish with nonstick cooking spray.
Combine cake ingredients (cake mix, lemon Jell-O, eggs, water, oil) until combined.
Pour batter into prepared baking dish and bake at 350F degrees for about 30 minutes. Oven times vary but cake should spring back to the touch when finished and if you stick a toothpick in the middle of the cake, it should come out clean. While cake is baking, prepare glaze. Combine powdered sugar and lemon juice and whisk until smooth.
When cake is done, poke cake with a fork. Just poke all over the cake to make lots of holes.
Then pour glaze onto the cake.
Spread the glaze out so that it seeps down into the holes.
The cake needs to cool completely before adding the frosting. The cake is super delicious at this point but if you want to really take the lemon to the next level, then add the frosting. In a medium bowl combine whipped topping and lemon frosting. Stir well until completely combined.
Then frost cooled cake.
Cook's Note: This cake needs to be kept refrigerated (because of whipped topping) and covered. Also, I think it tastes best after it has been in the fridge for a few hours (or even overnight.)

31 comments :

  1. oh my goodness, just had to pin this one!!

    ReplyDelete
  2. I am so excited and happy I found your blog!! I can't wait to start trying your recipes. Beginning with them one!!

    ReplyDelete
  3. whoa. Must make for my dad! He will love this for Father's Day!!!!

    ReplyDelete
  4. I am literally drooling here. I love lemon. Making this TOMORROW!

    ReplyDelete
  5. Sorry to disagree but anything made with canned lemon filling is not genuine fresh tart lemon. So this is not really for a serious lemon lover like me. It all needs to be FRESH lemon to be TRUE lemon.

    ReplyDelete
    Replies
    1. Good thing the recipe doesn't use canned lemon pie filling.

      Delete
    2. You are rude, you could have kept that remark to yourself, They are nice enough to have this website "Free" Go buy "REAL" of everything and make your own cake

      Delete
  6. That looks like a plate full of sunshine. I am so loving lemon right now, I wish I could have this for dessert tonight!

    ReplyDelete
  7. Looks fantastic, whether the lemon is "fresh" or not. @@
    Love your recipes.

    ReplyDelete
  8. Oh YUM! I have pinned this because I am a big 'ol lemon lover too!!

    ReplyDelete
  9. I've been on a lemon kick lately so this sounds absolutely yummy!

    ReplyDelete
  10. Oh Boy~ This sounds like a real winner! After the long winter months, I always look forward to lemony desserts:) This is one I will definitely need to try~Lynn @ Turnips 2 Tangerines

    ReplyDelete
  11. Looks and sounds absolutely L-L-Luscious! Oh my! Pinning!

    ReplyDelete
  12. I do enjoy my lemon treats so this one will be made to help make me happier! :-)
    I plan on making this lemon cake for a friends weekend get together.
    Thanks for another sweet treat!

    ReplyDelete
  13. Brandie, I am a lemon lover! This cake is calling out to me... and that light, fluffy icing! BABY!

    ReplyDelete
  14. I made this yesterday and it's the best lemon cake I've ever had. This one is a keeper. I substituted applesauce in place of most of the oil in the recipe, and omitted the eggs, Cake came out very moist, very lemony.

    ReplyDelete
    Replies
    1. Can't wait to make this!!
      What size Jell-o do you use?

      Thanks a bunch....

      Delete
    2. when I magnified the picture above it shows a 3oz box of Jello. I am sure that's all you would want for a small cake or it would get too soggy. I think I will replace the oil with applesauce and the eggs for egg whites (heart health).

      Delete
  15. Good gracious this looks intense!!!

    ReplyDelete
  16. What size jello do you use..need to know making this Saturday for Fathers Day.

    Thanks

    ReplyDelete
  17. I just found your blog and can't wait to try this cake and several other recipes!

    ReplyDelete
  18. Every recipe I have tried from your blog has been wonderful,keep up the good work! Will be making this one soon as we all love LEMON! Thanks again.Ginny



    ReplyDelete
  19. I made this cake yesterday for my son's birthday. It was a big hit. I used fresh squeezed lemon juice in the glaze. Yum! The glaze was more of a clear color than white like in the picture. I'm not sure if that is because I used the fresh juice. It tasted great though, no matter what color the glaze was. I'm definitely saving this recipe to use again & again! Thanks for the recipe.

    ReplyDelete
  20. Hey, I look to your blog for definitive country cookin' and have yet to be disappointed. This cake looks so good and lemony it makes my cheeks just want to pucker.....going to the kitchen right now to get the ingredients together....yummy!

    ReplyDelete
  21. I'm making this for my Granddaughter's birthday tomorrow. This is my second time making it, and I can't thank you enough for the recipe as it was a HUGE hit the first time around!

    ReplyDelete
  22. I made this cake on 1/12/14. It is indeed a lemon lover's cake to make! It was very easy to make, and the taste was lemony delicious. To me, it seemed to taste even better when I ate it the next day.

    ReplyDelete
  23. I have just made this Lemon cake. I also used lemon zest and fresh squeezed juice in the glaze. Made it to take to church eating...can't wait to try it and also hear what everyone else thinks,

    ReplyDelete
  24. I will start by saying that I love your blog and most of the recipes that I've tried. I enjoy the comment section when people review the recipe after they've made it. That being said I made this cake for Easter and I hate to leave a less than rave review but for me it just didn't hit the mark. I followed the recipe to the letter other than using fresh lemon juice in place of squeeze lemon. Most of my family members loved the cake so here is my issue. I think the gelatin along with the glaze changed the texture of the cake and If I try it again I would either only do the glaze or gelatin, not both. As for the frosting, I know it's just me as I am not a fan of buttercream. So if I decide to try this cake again I would try the whipped topping/pudding frosting. It is definitely worth another try. Thanks for the wonderful recipe blog, Brandie. You do a great job!

    ReplyDelete
  25. i made this earlier this week for a work snack day. It got rave reviews. i actually made the cake one day earlier and finished it the next day. I baked about 10 mins longer than the 30 mins in the recipe. I have passed the recipe to co-workers and will make this again!

    ReplyDelete

This is a family website so all comments will be moderated before being published. Thank you!