Orange-Lemon Cake
This post may contain affiliate links. Read our disclosure policy.
I have a delightful dessert to share with you all today! As many of you know, I’ve recently developed a serious love affair with anything citrus. There’s just something so bright and refreshing about those zesty flavors! When I came across this recipe for Orange-Lemon Cake in the May issue of Simple and Delicious, I knew I had to try it. It beautifully combines the vibrant citrus flavors of lemon and orange into one irresistible treat.
The magic of this citrus cake lies in its simplicity. It starts with a lemon cake mix, but here’s the twist: you add a box of orange-flavored Jell-O to the batter. Yes, you read that right—Jell-O! It might sound unconventional, but trust me, it takes the citrus flavor to a whole new level. To finish it off, the cake is drizzled with a simple powdered sugar icing, adding just the right amount of sweetness.
Next time I make this cake, I think I’ll take it up a notch by adding a touch of freshly grated orange rind to the icing. It would enhance the orange flavor even more and give the icing a hint of natural zest. This cake recipe is also super versatile—you could easily switch things up and make a Lemon-Lime Cake instead by substituting lime Jello for the orange. The possibilities are endless, and each variation would be equally delicious. Whether you stick with orange-lemon or experiment with lime, this cake is sure to brighten your day!
Ingredients for Orange-Lemon Cake
- LEMON CAKE MIX
- ORANGE GELATIN
- WATER
- CANOLA OIL
- LARGE EGGS
- CONFECTIONERS’ SUGAR
- ORANGE JUICE
- ORANGE ZEST
Instructions for Lemon Orange Cake
Prepare the batter: In a large mixing bowl, combine the cake mix, gelatin, water, oil, and eggs. Beat the mixture on low speed for 30 seconds, then increase to medium speed and mix for 2 minutes until smooth and well combined.
Prepare the pan: Grease and flour a 10-inch fluted tube pan to ensure the cake releases easily. For foolproof results, I recommend using a baking spray like Pam BAKING spray—it works wonders for bundt cakes!
Bake the cake: Pour the batter into the prepared pan and bake in a preheated 350°F oven for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 10 minutes before gently transferring it to a wire rack to cool completely.
Make the glaze: In a small bowl, mix confectioners’ sugar with enough orange juice to create a smooth, drizzle-worthy consistency.
Finish and serve: Drizzle the glaze generously over the cooled cake and let it set before serving. This recipe yields approximately 12 servings, making it perfect for sharing with friends and family.
Frequently Asked Questions
Can I bake this cake in a different pan? Yes, this recipe is versatile! While it’s designed for a 10-inch fluted tube pan, you can use a 9×13-inch pan or even make cupcakes. Just be sure to adjust the baking time accordingly and check for doneness with a toothpick.
What should I do if my cake sticks to the pan? To avoid sticking, thoroughly grease and flour the pan, or use a baking spray specifically designed for cakes (like Pam BAKING spray). Let the cake cool for about 10 minutes before removing it from the pan, which helps release it easily.
Can I enhance the orange flavor in the glaze? Absolutely! Adding freshly grated orange zest to the glaze will intensify the orange flavor and provide a burst of citrus aroma. You can also mix in a small amount of lemon juice for a tangy twist.
How do I store leftovers? Store the cake in an airtight container at room temperature for up to 3 days. If you live in a warm, humid climate, refrigerate the cake to keep the glaze from becoming too sticky.
Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Keep it covered at room temperature or refrigerated, and drizzle the glaze just before serving to maintain its fresh look and texture.
Can I substitute lime for the orange to create a Lemon-Lime Cake? Definitely! Swapping the orange-flavored Jell-O for lime gelatin gives you a zesty Lemon-Lime Cake. The recipe is easily adaptable to your preferred citrus flavors.
For more recipes like this, try:
Orange-Lemon Cake
Real Mom Kitchen
Equipment
Ingredients
- 15.25 oz pkg lemon cake mix
- 3 oz pkg orange gelatin mix
- ⅔ cup water
- ⅔ cup canola oil
- 4 eggs
Icing:
- 1 cup confectioners’ sugar
- 3 to 4 tsp orange juice
- I am adding some orange rind next time
Instructions
- In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan (I found if you use Pam BAKING spray your bundt instead of will always come out perfect. Make sure it is the BAKING spray.)
- Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Combine confectioners’ sugar and enough orange juice to achieve desired consistency. Drizzle over cake. Yield: 12 servings.
