Lemon Jelly Cake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
Yellow and white ribbon cake with fresh lemon taste—good make-ahead


  • 1 (9 or 10) angel food cake
  • 1 envelope unflavored gelatin
  • c. sugar
  • 4 tblsp. cornstarch
  • tsp. salt
  • c. water
  • 2 egg yolks, beaten
  • 2 tblsp. butter or regular margarine
  • ¼ tsp. grated lemon peel
  • c. fresh lemon juice
  • ½ c. dairy sour cream
  • ½ c. chopped nuts
  • Lemon Fluff Frosting


  • Cut cool cake in 3 equal layers.
  • Combine gelatin with ¼ c. sugar and set aside.
  • Combine remaining 1¼ c. sugar, cornstarch and salt. Add water; cook over low heat, stirring constantly, until mixture thickens and boils. Stir ½ c. hot mixture into egg yolks; stir this back into hot mixture. Return to heat and cook 1 minute, stirring constantly.
  • Remove from heat and add gelatin-sugar mixture. Stir until gelatin dissolves; stir in butter. Continue to stir until mixture starts to set but is still “soupy.” Add lemon juice and peel; fold in sour cream and nuts. Cool. Spread between layers of cake. Frost top and sides of cake with Lemon Fluff Frosting, tinted yellow.