Q:Is your thinking cap on? There's a cake recipe on a bag of flour that gives me some ideas. However, one of its ingredients is "1 package lemon jello." Lemon jello is sugar, gelatine, yellow dye # something, artificial lemon flavoring. How the heck do I replace that, and in what quantity? Got any ideas?
A: Ok, here goes.
Lemon Jell-O is going to bring a few unique characteristics to a cake.
1. Gelatin - This is going to give your cake a unique texture. You can replace this with 1/2 ounce (2 1/4 tbsps) of powdered gelatin.
2. Lemony flavor - this is probably best substituted with lemon oil (or a bunch of zest) and ascorbic acid (you can literally crush up a vitamin C). Straight lemon juice will involve water that throws off the moisture content of a recipe.
3. Sugar - this is going to be a matter of personal preference, but a regular jell-o pack has about 7 tablespoons of sugar.
4. A yellow hue - If you really want that yellow color you could add a touch yellow food coloring.