Lemon jello cake Recipe
recipe for Lemon jello cake
HOW TO MAKE LEMON PUDDING CAKE RECIPE VIDEO
Today I'm going to show you how I make a LEMON PUDDING CAKE. Grab your ingredients and cook along with me. RECIPE BELOW
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Ingredients you'll need:
• 1 - 15.25oz Box Duncan Hines Perfectly Moist Lemon Supreme Cake Mix
• 3 - Eggs
• 1/3 - Cup Vegetable Oil
• 1 - Cup Water (Use Lemon Juice instead of Water)
• 2 - 3.4oz Boxes Jell-O Lemon Pudding Mix
• 4 - Cups Cold Milk
Instructions:
CAKE MIX PREPERATION
• Prepare Cake Mix as instructed on back of cake mix box (Substitute water with lemon juice)
STEP 2
• Place Cake Mixture in a 350 Degree Pre-Heated Oven (Use Baking Chart on back of cake mix box to determine the length of cooking) Times will vary depending on oven
• Check on Cake Periodically until Toothpick inserted in middle of cake comes out clean
• Once cake has cooked and cooled, puncture holes in the cake (You can use a straw or anything that has a rounded end)
STEP 3
• Prepare Lemon Pudding mix per box instructions
• Add freshly whisked pudding to prepared cake
• Refrigerate to allow for pudding to seep into the cake and to set
• Serve when Ready
ENJOY!
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How to Make Fluffy LEMON CAKE | Homemade | Bake with Me
This lemon cake is so luscious and fluffy! It’s the perfect lemon cake full of zesty flavour which is not too sweet....
Ingredients:
2 Cups Flour, 272g
1 & 1/2 Tablespoon Baking Powder, 22g
240g Butter
1 & 1/3 Cup White Sugar, 181g
4 Large Eggs
1/2 Cup + 1 Tablespoon Milk, 140ml
Zest of 2 Lemons
Lemon Juice of 2 Lemons
Bake in preheated oven at 180° C for around 45 minutes. I used a 9 inch cake tin.
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#lemoncake #lemons #cake #fluffycake #baking
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The Best Triple Lemon Poke Cake Ever
The best triple lemon poke cake ever, a great summer or anytime dessert, very easy to make.
#triplelemonpokecake #lemonpokecake #pokecake
Ingredients
1 box lemon cake mix
1 (3 oz) box lemon jello
1 cup boiling water
1/2 cup cold water
1 box instant lemon pudding
1 1/2 cups cold milk
8 oz whipped topping, thawed
Preheat oven 350, prepare cake per instructions on back of cake mix box for 9x13 baking dish. (for bakery style fluffy cake substitute melted butter for oil and milk for water) cool cake completely, poke large holes throughout cake. Whisk jello, boiling water and cold water in large measuring cup, pour into holes of cooled cake, cover and refrigerate cake for 3 hours to overnight to set jello. After jello is set, whisk together pudding and milk until a thick consistency is achieved, fold in whipped topping until well blended. Spoon pudding mixture onto cake, using spatula to push pudding into holes, smooth out evenly rest of pudding mixture on cake. Keep refrigerated.
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Lemon-Lime Jello Cake | Orange Vest XTRA!
Growing up, my mom always made the traditional strawberry Jello cake, but I always wanted to see one made with lime Jello for those green stripes! For this recipe, aside from swapping the strawberry Jello for lime, I wanted to add some lemon flavor too. Today, we’re starting with a standard yellow cake made using my favorite (and now updated) recipe from Alton Brown ( substituting lemon extract for the vanilla, and adding the zest of one lemon to the batter (I won’t judge you for using a boxed cake mix here; but if you make your own, it will be better). Finally, we top it with a light, but still substantial and rich “frosting” made from vanilla pudding and instant whipped dessert topping, which was also flavored with a bit of vanilla extract. This cake is flavorful, moist, and delicious and gets even better after it’s been in the fridge for a day or two.
Lemon Lime Jello Cake
Ingredients and Method:
For the Cake: Any cake of your choice, prepared and cooled. I used Alton Brown’s yellow cake recipe for this ( but added the zest of one lemon, and substituted lemon extract in place of the vanilla extract.
For the Jello: Dissolve a package of Jello (your choice of flavor to complement the cake) in one cup of boiling water, then combine with half a cup of cold water. Poke holes across the surface of the cake with a fork or bamboo skewer, then carefully pour the Jello mixture over the cake. I used lime Jello for this recipe. Refrigerate for three to four hours before frosting.
For the Frosting: Dissolve a package of instant pudding (your choice of flavor to complement the cake) in two cups of milk and whisk until combined and smooth. Refrigerate for a few minutes if necessary, until beginning to thicken. I used vanilla pudding for this recipe. Gently fold-in two cups of whipped dessert topping (but not whipped cream). You can use prepared topping such as Cool Whip, if desired. For this recipe, I used Dream Whip prepared per box instructions, again substituting lemon extract where vanilla extract was called for. Pour pudding and whipped topping mixture evenly over cake and refrigerate for at least an hour before cutting and serving.
Notes: This is an extremely versatile recipe; try it with your own combination of cake, Jello, and pudding flavors. Devil’s food cake with raspberry Jello and chocolate pudding for example. Be creative!
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Kitchen Aid Mixer:
Schmidt Brothers 8” Chef’s Knife:
Pyrex Glass Measuring Cups:
Norpro Stainless Steel Measuring Cups:
KitchenArt Professional 2-Cup Adjust-A-Cup:
Norpro Scraper/Chopper: Garlic Press:
GreaterGoods Digital Kitchen Scale:
Di Oro Seamless Silicone Spatula Set:
Rubbermaid Commercial Silicone Spatula:
Lavatools Javelin PRO Instant Read Thermometer:
ThermoPro Dual Probe Digital Wireless Thermometer:
CDN Oven Thermometers:
Etekcity Laser Infrared Thermometer:
Southern Champion 3 lb Food Trays:
Freeze-Tite Premium Plastic Wrap:
Pizzacraft 16.5” Round Baking/Pizza Stone:
Quilon Unbleached Brown Parchment Paper Sheets:
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과즙미 폭팔~! 아름다운 마쉬멜로우 레몬 젤리 치즈케이크????/ The most beautiful Marshmallow Lemon jelly cheesecake in the world
안녕하세요.
분 베이크입니다.
여러분은 마쉬멜로우를 좋아하시나요?
어렸을 때부터 그 말랑말랑한 느낌 때문에 너무 좋아했었어요.
입 안에 넣으면 사르르 없어지는 그 느낌도 좋았구요.
오늘은 젤리와 마쉬멜로우를 이용해서 레몬 치즈케이크를 만들어 봤어요.
일명, 젤리 마쉬멜로우 레몬 치즈케이크..
아~~! 이름 참 길다. :)
말랑말랑한 젤리와 마쉬멜로우, 레몬의 조화는 환상적이예요.
젤리를 눌렀을 때 마쉬멜로우 때문에 찌그덕~~~! 하는 소리가 너무 좋더라고요.
그 소리는 너무 중독적이였어요.
돌돌이 모양의 젤리는 의외로 아주 간단하게 만들 수 있어요.
영상으로 봐 주세요.
그리고 레몬 커드를 만들어서 인서트로도 사용하고, 치즈케이크 크림에도 넣어 주었더니 너무 맛있었어요.
여러분도 사랑스러운 디자인에 특별한 케이크를 원한다면 만들어 보세요.
맛있는 젤리 레몬 치즈케이크~!
마쉬멜로우 젤리 ~!
말랑말랑하고 상큼한 케이크 ~!!
아름다운 케이크~!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
#ASMR #lemonjellycake #Amazingcake #marshmallowjelly
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 케이크 완성 사이즈 ( 지름 18cm *4.5cm )
● 돌돌이 마쉬멜로우 레몬 젤리
(몰드 사이즈 : 20mm*20cm)
젤로 젤리 파우더 (레몬맛) 85g
뜨거운 물 140g (1/2컵+ 1Tbsp+1tsp)
마쉬멜로우 50g
● 레몬 커드
설탕 55g (1/4컵)
옥수수 전분 10g (1Tbsp+1tsp)
물 70g (1/4컵 +2tsp)
레몬즙 40g (2Tbsp+2tsp)
레몬 제스트 1
노른자 1
무염 버터 15g (1Tbsp)
젤라틴 2g
● 레몬 치즈케이크
그레이엄 쿠키 60g (작은 조각 17개)
설탕 7g (2tsp)
무염 버터 35g (2Tbsp+1tsp)
크림치즈 140g ( 2/3컵 )
설탕 25g ( 2Tbsp )
레몬커드 45g (3Tbsp)
무가당 요거트 25g ( 2Tbsp )
바닐라 익스트랙 소량
젤라틴 4g
생크림 100g (70% 휘핑함) ( 2/3컵 + 1Tbsp +1tsp - 휘핑하기 전 )
시청해주셔서 감사합니다.
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