Great Grandma Clara's Lemon Cake
The cake that went viral before viral was a thing: a midcentury dessert that traveled neighbor-to-neighbor, bringing sunshine to every table it graced
Welcome back.
Pull up a chair while I revive family recipes and reimagine them for today’s kitchens—paired with stories that linger like the scent of something fresh from the oven.
This week, we’re brightening the table with my great-grandmother Clara Baker’s sweet-tart Lemon Glaze Cake. It’s a sunshine-bright, crowd-pleasing dessert that brings joy to any gathering—just as she did in her time.
This cake is pure midcentury magic, created during an era when American home cooks embraced ease and efficiency, trading hours in the kitchen for recipes that delivered big flavor with minimal fuss.
From what I can gather, it traces back to Duncan Hines’ Lemon Supreme Cake mix. It likely began as a pound cake, made its way into Bundt pans, and eventually settled into its most familiar form—a 9x13-inch sheet cake, perfect for potlucks, porch visits, and easy everyday celebrations.
It went viral the old-fashioned way: passed from neighbor to neighbor. You might know it as Lemon Glaze Cake, Lemon Jello Cake, or Lemon Poke Cake. It soared in popularity in the 1950s, and by the time I came along in the 60s, it was a staple at family gatherings. I’m sure my cousins and I devoured more than our fair share on sugar-fueled afternoons before tearing barefoot across the lawn, sticky-fingered and smiling.
What makes it magical? The simplicity. A handful of ingredients. A few minutes of mixing. A quick whisk of glaze. And just like that, cake’s on the table—ready for friends, neighbors, or a quiet moment at the kitchen counter. If it disappears too quickly? You can make another in under an hour, as long as you’ve stocked your pantry.
Of course, the best cakes don’t just come from a box—they come with memories, and mine begins in Hagerstown, Indiana.
When we pulled up to the big Victorian home, the porch swing was already in motion. Pop Baker was gently rocking, waiting to greet us. Before my mom could slide open the door of our blue bus, my sisters and I had already wriggled through the gap and made a dash for the front steps.
We’d give Pop a quick hello, then burst past him into the house, calling out for Clara. And just like at every arrival to a grandmother’s or great-grandmother’s house, she was there with her apron on and a wide smile. She was ready to hand out cookies or candies, or if it was early enough, you might even get bacon.
Clara always had something bubbling in the kitchen. Pop always had something growing in the garden. Together, they made the perfect pair. He gathered, she cooked, and what landed on the table was a meal that felt like a celebration. In a dining room dressed in red velvet carpet and sparkling windows, every meal was a feast. Sweets didn’t wait for after dinner, they sat proudly alongside the savory dishes, just as they should.
Clara was famous for her cakes. But this one? This one is something special.
But first…before cake, there’s soup.
Before Clara’s cake takes center stage, I brought back a cozy favorite from last November: Mary Lou’s Broccoli Chowder.
At the time, I shared it exactly as it was passed down—comforting, classic, and untouched. But this time, I couldn’t resist giving it a modern zhuzh. The original relied on heavy cream for richness, but I wanted a lighter, cream-free version that still hit all the flavorful notes. That led to a few gentle upgrades: better broth, more aromatics, sharper cheese, and a technique tweak or two.
Here’s what’s different:
I swapped in yellow onion, added garlic, and bumped up the green onions for more depth.
I traded big russets for small red potatoes.
I reduced the broccoli just a bit, leaned into Better Than Bouillon for a richer base, and used both water and boxed broth.
And instead of a small sprinkle of cheese, I went full-on with Wisconsin sharp cheddar.
The heavy cream and flour? Gone. You won’t miss them. Promise. But if you do, you can find the original recipe right here.
The result is a soup that still feels like home but brighter and a bit more intentional. The original recipe still holds its place in the family archive, but this new version is worth a spot at the table too.
Clara Baker’s Lemon Glaze Cake
Bright, tangy, and sweet with a lemon glaze, this cake delivers bold flavor in a light, tender crumb.
Prep: 15 minutes
Cook: 35 minutes
Serve: 12-14
Equipment
Ingredients
1 package (1 lb. 3. oz.) yellow cake mix
1 package (3.4 oz.) instant lemon pudding mix
3/4 cup oil
3/4 cup water
4 large eggs
2 cups confectioners’ sugar
2 tbsp butter
2 tbsp water
1/3 cup fresh lemon juice
2 tbsp lemon zest
Instructions
Preheat the oven to 350ºF (175ºC).
Grease your cake pan using a pastry brush and a cake release (equal parts butter, oil, and flour).
In a large bowl, combine cake mix, lemon pudding, oil, water and eggs. Mix well, about 2 minutes.
Pour the batter into the prepared 9x13 inch (23x33 cm) pan.
Bake for 35 minutes, or until the cake springs back lightly when gently pressed or a knife inserted into the center comes out clean. Start checking at 25 minutes.
While the cake bakes, make the glaze: Whisk together sugar, softened butter, water, lemon juice, and zest until smooth.
While the cake is still warm, poke holes across the surface with a fork and pour the glaze over the top. Let it soak in before serving.
Store leftover cake covered at room temperature for 3 days or refrigerate for up to a week.
Optional: Layer Cake with Lemony Buttercream Frosting
Bake batter in two 9-inch (23cm) round cake pans for 25-30 minutes.
Level the cakes, glaze each layer, and frost with buttercream:
Lemony Buttercream Frosting
1 cup butter, softened
2 1/2 cups confectioners’ sugar
1/3 cup fresh lemon juice
2 tbsp lemon zest.
Whip until light and fluffy, 5-8 minutes. Scrape sides as needed.
Can be made up to 3 days ahead or frozen for up to 3 months.
Pair this cake with Lemonade—Chilled, Muddled, Sparkling or Spiked. It’s the taste of lemonade stands and porch swing dreams on a golden afternoon.
Head on over to Pairings & Pours No. 6: Fizzy & Nostalgic for all the ideas
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