Sanibel Lemon Cake



4 eggs separated

3 oz package lemon jello

¾ cup milk

¾ cup canola oil

1 cup sugar (plus 2 Tbsp)

1 tsp vanilla

1 tsp baking powder

2 cups flour

Zest of one large lemon


3 cups powdered sugar

Juice of 3 large lemons (about ½ cup)


Preheat oven to 325 degrees.

Spray a Sanibel pan or 2 cake pans with baking spray.

In a mixing bowl combine egg yolks, lemon jello, milk, oil, sugar, and vanilla.

Stir in baking powder, flour and lemon zest.

In a separate bowl with an electric mixer beat egg whites with 2 Tbsp sugar until stiff.

Gently fold into batter and pour into prepared pan(s).

Bake 40 minutes until lightly browned and set in the middle.

Cool completely in pan.

To make glaze: Combine lemon juice and powdered sugar.

Pour over cooled cake.

© Deer One Publishing 2021