Riesling Lemon Cake

Riesling Lemon Cake

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Riesling Lemon Cake

Boundary Breaks Vineyard served this delicious cake with their Riesling during the Trail's 2017 Deck the Halls weekend.

Michele’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 a fun twist, cut into small bites for petit fours.

(Photo courtesy of Tabrina Schreier)


    For the Cake:
  • 1 small package lemon jello
  • 1 cup boiling water
  • 2/3 cup oil
  • 4 eggs
  • 1/4 cup Boundary Breaks Riesling
  • 1 package lemon supreme cake mix
    For the Glaze:
  • 4 tbsp. butter, melted
  • 3 tbsp. lemon juice
  • 1 tbsp. Boundary Breaks Riesling


  • 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 jelly roll pan lightly, line with waxed paper and then grease waxed paper. Pour cake mixture into pan.
  • Bake at 350°F until done approximately 20-30 minutes. When done, turn cake upside down.
  • Mix glaze ingredients together and pour over hot cake. I often sprinkle sifted powdered sugar over the cake just before slicing and serving.