Moist Lemon Yogurt Cake with Jello Glaze
A wonderfully moist and tangy lemon cake that combines the creaminess of yogurt with the brightness of fresh lemon juice. The jello glaze adds a beautiful shine and an extra burst of citrus flavor that makes every slice irresistible. Perfect for celebrations, potlucks, or an everyday treat.
🛒 Ingredients
20 servings
- 4 large eggs
- ¾ cup (200 ml) plain yogurt
- ¾ cup (200 ml) neutral vegetable oil
- 1 package (3 oz / 85 g) lemon-flavored gelatin (Jell-O)
- 1 box (about 15 oz) lemon cake mix
- 1 tablespoon baking powder
- 1 can (14 oz) sweetened condensed milk
- Juice of 2 fresh lemons
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Directions
- 1
Preheat oven to 350°F (180°C). Grease and flour a 10-inch bundt pan.
- 2
Combine eggs, yogurt, oil, lemon gelatin, cake mix, and condensed milk in a blender. Blend until smooth and well combined.
- 3
Gently fold in the baking powder using a spatula — do not overmix.
- 4
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack.
- 6
Stir together the remaining condensed milk and fresh lemon juice to make the glaze. Drizzle over the warm cake and let set before slicing.
💡 Chef's Tip
For extra lemon flavor, add the zest of one lemon to the batter before baking. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
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