Easy Jello Lemon Loaf (or Muffins)
Remember how I mentioned I had a ton of recipes to post from Easter weekend? This is one of them.
My second cousin Mia made around four batches of this wonderful lemon loaf. She was borrowing a cookbook from her roommate and had all the pages bookmarked for the recipes she wanted to try. Over Easter weekend, there was going to be about 20-30 people at the house, so there needed to be a lot of food to feed them. Enter Mia and her four batches of lemon loaf, which when you multiple by two loaves a batch, was about EIGHT lemon loaves in total. The most insane part? She made them at 2am, when everyone else was asleep.
Here is a picture of one of the dessert platters we made up over the weekend. You can see Mia’s lemon loaf and my Easter cookies.
As a family, we burned through about five of the loaves over that weekend and then the remaining ones were divided up and taken home. I didn’t take home any, but my Mom and I made sure we each got a copy of the recipe before we left.
(Not sure why the above photo isn’t centering in the preview, as it’s centered in my edit box. Sigh. Blogger, I will deal with you later.)
The best part about this recipe is that it uses lemon cake mix and lemon Jello and its super easy/quick to make, which will come in handy if you have unexpected family or guests popping by. As I mentioned earlier, it also makes two loaves, so you can always eat one and freeze one for later.
That is, if you aren’t me. I conveniently forgot that I don’t have two loaf pans, I have only one. When I was picking up the cake mix and Jello at the store, this realization didn’t enter my mind. In fact, by the time I thought about it, my oven was already preheated, my batter was already mixed and I was staring stupidly at my one loaf pan.
I debated making each loaf one at a time, but it was almost midnight (the coolest part of the day) and I didn’t want to roast my apartment longer than I had to or stay up later just for one loaf (I would have been half asleep on the couch, growing to resent that remaining loaf in the oven). Instead, I used my loaf pan and then used the remaining batter to make lemon muffins.
I fully intended to freeze the muffins and eat the lemon loaf throughout the rest of the week, but before the baking night was over, Trevor and I managed to eat about 4 lemon muffins. Since the muffins took less time to cook, it was natural to taste-test them first. 🙂
Here is Mia’s recipe:
Easy Jello Lemon Loaf (or Muffins)
- 1 small package of lemon Jello
- 1 cup boiling water
- 1 box lemon cake mix
- 4 eggs
- 3/4 cup oil
- Dash of salt
- Preheat oven to 350*F.
- Mix the lemon Jello and water together and set aside.
- In another bowl, combine cake mix, eggs, oil and salt. Add Jello mixture to cake mixture.
- Put into 2 loaf pans and bake for 40-45 minutes.(If using a muffin pan, cut baking time in half).
The best part about this recipe is, as delicious as it is on it’s own, you can also add poppy seeds or blueberries to change it up a bit. I know next time, I will!
looks awesome, will definitely try some of these
Next thing on my list to try are these lemon muffins. Plans are to send them to work with hubby. Wonder how many will make it to work lol
Amazing idea! I always love creative new recipes using cake mixes!
I was just wondering what kind of jello to use… There are three types of Jello at the store… Lemon Instant Pudding Jello, Lemon Stove Top Pudding Jello, or the clear Lemon Jello? Thanks!
Hi Mackenzie! For this recipe, I used the gelatin lemon jello, not the pudding ones. Hope this helped!
I wanted to try this recipe, but, I only have raspberry muffin mix and lemon jello mix. Do you think it would be good or work out?