Lemon Riesling Cake

Lemon Riesling Cake

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  • 1 small package lemon jello
  • 1 cup boiling water
  • 2/3 cup oil
  • 4 eggs
  • 1/4 cup Latah Creek Riesling
  • 1 package Lemon Supreme Cake Mix


  • 4 tbsp. butter, melted
  • 3 tbsp. lemon juice
  • 1 tbsp. Latah Creek Riesling
  • I cup powered sugar


Dissolve jello in boiling water and cool. Blend oil, 1 egg, cooled jello, wine, and cake mix. Continue to mix well, while adding the remaining eggs, one at a time. Grease a 9×13 inch pan lightly, line with waxed paper and then grease waxed paper. Pour cake mixture into pan and bake at 350 degrees until done (approximately) 20-30 minutes. When done, remove cake from pan. Mix glaze ingredients together and pour over hot cake. Add more powered sugar for a thicker glaze, if desired. I often sprinkle sifted powdered sugar over the cake just before slicing and serving. It is beautiful.

Ellena's Notes

I serve this often because it is so simple to make and even easier to transport to potlucks, picnics, events and tailgate parties. For large crowd, like our winery parties, I usually use a jelly roll pan and cut them into small bites, which are easy to serve.

Eat Simple, Eat Well, Ellena