Everytime I bake this cake it never rises high in my 9X13 inch Pyrex glass pan.
The cake alwys comes out gummy streak towards the bottom of the cake.
Perhaps I am not beating it lon enough because it never comes out right. any suggestions would be appreciated. THANKS!:)
- Duncan Hines Lemon Supreme Cake
- 3oz package of lemon flavored gelatin (I use Jello brand gelatin)
- 3/4 cup vegetable oil
- 34/ cup water
- 4 eggs
- 1/2 cup lemon juice (2 large lemons juiced)
- 2 cups powdered sugar sifted
- Blend cake mix, Jello mix, oil, water and eggs until moistened.
- Blend on medium speed for 5 minutes
- Grease and flour 9x11 Pyrex dish or pan
- Pour cake batter into dish or pan
- Bake at 350 for 35-40 minutes
- Cool on rack for 15 minutes
- Mix lemon juice and powdered sugar until the sugar is completely dissolved
- Poke holes in cake with a large 2 prong fork
- Smooth glaze evenly on top of the cake while cake is warm so glaze will absorb into the cake via the holes
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No Rating
marcie.a.smith.5 (1 discussion) on Mar 17, 2013 at 01:59 AM
I make this for St Patrick's Day and add a little green food coloring. But the brown outside looks horrible after baking. Any ideas how to make the outside look presentable when it tastes so good. Powdered Sugar sprinkled on later maybe????
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PodAngel (1 discussion) on Oct 5, 2012 at 08:52 AM
This was the best lemon cake I've ever had!! The one thing I changed tho is I used 3/4 cup of lemon juice to make it just a bit tangier.
Comment by: savannah.koch.3 (no discussions) on Jan 18, 2013 at 01:55 PM
It's actually 3/4 cups.
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Joanna73 (1 discussion) on Mar 7, 2012 at 04:50 PM
My granny used to make this all the time. Its delicious!
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dhlorelei (1 discussion) on Oct 14, 2011 at 01:34 PM
Just made this with meyers lemons from my garden, it is so moist and Delicious! Anyone have any other suggestions for me on using my lemons? Thanks!
Comment by: Joanna73 (1 discussion) on Mar 7, 2012 at 04:46 PM
Try making lemon curd. Its a great filling for white or yellow cakes, or cupcakes.
No Rating
heislord (1 discussion) on May 9, 2011 at 08:47 AM
When I was a young girl, my Mom made this recipe, and we loved it. That was when I lived in low altitude, and no changes were necessary. Now we live in Colorado, and I have tried to make this recipe several times, and while the flavor isn't bad, it falls. Does anyone have any high altitude baking ideas? I would love to be able to make the recipe again, only have turn out right!
Comment by: lynda.a.haight (no discussions) on Dec 1, 2012 at 04:17 PM
I honestly think that you can get a high altitude chart off of the internet somewhere? Good luck!
Comment by: marcie.a.smith.5 (1 discussion) on Mar 17, 2013 at 01:56 AM
I had this problem too. You need to beat it on high for 5 whole minutes to make it fluffier so it won't sink in the middle. I also add 2 tablespoons of flour. Hope that it helps
Comment by: Marcelita (no discussions) on Apr 25, 2013 at 11:21 AM
I live in Mexico city and baked this cake yesterday and came out beautiful. I just added 1/4 cup of flour to the batter, I do this always since I live at an altitude of 8,800 feet. All my cakes used to sink, but thanks to my dad who is a great baker and gave me the tip, they turn out great!
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DeliciousDeloris (1 discussion) on Nov 11, 2010 at 11:49 PM
This Cake Is moist,everyone in my household loves it.
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dwmartini (1 discussion) on Mar 20, 2010 at 07:32 AM
the jello go's directly into the dry cake mix. that's all you have to do.I have been making this cake for 50 years ever since I was a kid . Very easy and my friends and family love it.
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Grace Davis (1 discussion) on Mar 17, 2010 at 06:35 PM
Do you use instant lemon pudding or the kind you have to cook. When do you put this in the batter?
Comment by: jancon (no discussions) on Aug 16, 2010 at 02:32 PM
these does not take pudding it takes jello.
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donnagibson56 (1 discussion) on Mar 17, 2010 at 11:29 AM
i wanted to try this recipie but i do not see where the geltin comes in at have you left out a step
Comment by: anybody (no discussions) on Nov 24, 2010 at 07:55 PM
Read Step 1
Comment by: lynda.a.haight (no discussions) on Dec 1, 2012 at 04:18 PM
Blend cake mix, dry jello, oil, water and eggs together!
Comment by: lynda.a.haight (no discussions) on Dec 1, 2012 at 04:19 PM
Read the first line...blend mix, jello, oil water and eggs!
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MiMiSears (4 discussions) on Mar 17, 2010 at 12:11 AM
So where does the Jello come in at? I read the recipe three times, the jello is not mentioned. Gave 1 star because I haven't tried it yet.
Comment by: jancon (no discussions) on Aug 16, 2010 at 02:31 PM
If you red step 7 you will see.
Comment by: anybody (no discussions) on Nov 24, 2010 at 07:54 PM
the jello comes in at step 1
Comment by: fairyanna (no discussions) on Sep 27, 2011 at 02:13 AM
I don't now if i should laugh or cry!!!! the jello is in the very first line of directions!!!! geesh Iam embarassed for donnagibson!
Comment by: RachelNewberryFreire (no discussions) on Feb 3, 2013 at 10:52 PM
I don't know if you'll come back to read this reply, but the jellois not made into jello, it's just the dry mix powder in the jello packet that is mixed with the cake mix, then with all the wet ingredients. Also, stars should be given for recipes you have tried.
