Grandma Muriel’s Lemon Cake, the Remix

My mother in law makes a super fabulous lemon cake....but some of the ingredients will shock you :-( I didn't realize, until I asked her for the recipe, what was in it!!!! Can you help make this yummy dessert healthy???? Sara N.

Thank you Sara and Grandma Muriel for this challenge. I wanted to come up with an nutritional upgrade to this recipe that would have a nice lemon flavor and be just as moist as the original, minus the chemical, artificial colors and preservatives. Rather than somewhat change the recipe, I went with some major changes and came up with A Vegan, gluten free lemon cake, a vegan lemon curd and a vegan coconut whip cream and combined these to make a parfait of lemony creamy deliciousness. Sara I hope you like it!

Here is the original. I altered this recipe so much that I will just post the Good Clean Health version below.

Grandma Muriel's Lemon Cake

  • 1 lemon cake mix
  • 3/4 cup oil
  • 1 box lemon jello
  • Icing
  • 2 cups powdered sugar
  • 1/2 cup lemon juice

Dissolve jello in 1 cup of boiling water, set aside to cool.

Combine cake mix, oil and eggs. Add dissolved jello. Blend until smooth.

Pour into well greased bundt pan. Bake 30 to 40 minutes at 350 degrees.

Icing-Combine powdered sugar and lemon juice, beat on medium until smooth.

While cake is still warm, pierce top all around with fork. Pour icing over the top of the cake allowing it to soak into the top and to dribble down the sides.


Grandma Murial's Lemon Cake Parfait

Vegan Lemon Cake


  • 2 large organic lemon (juice and rind)
  • 1 ½ cups all purpose flour or all purpose Gluten-free flour
  • 3/4 cup date sugar or natural sugar of your choice
  • 1 tsp. baking soda
  • 6 tbsp. vegetable oil
  • 1 tsp. vanilla (GF in needed)
  • 3/4 cup of pure water

Preheat oven to 350°. Put flour, sugar and baking soda into a mixing bowl. Mix them together  well.
Then grate all your lemon rind into a liquid measuring cup. Then, take your  lemon, cut it in half and squeeze the juice from both halves into your measuring cup.  Next add water to your rind and lemon juice until you have filled one cup (approx 3/4 cup of water).  Pour your lemon juice mixture into your bowl of dry ingredients. Add oil, vanilla and mix well. (It will foam)

Pour into an ungreased 8 inch cake pan. Bake approx 20 minutes, or until cake bounces back a bit when you touch its center.


Coconut Milk Whipped Cream

What?  Vegan whipped cream? Yes. Super amazing discovery from Healthy.Happy.Life Great for desserts and to top coffee or hot chocolate. Coconut has many health benefits. It is a healthy fat, yes we need fats. Coconut oil in particular helps our bodies metabolize fat (this message is for those of you who are afraid of fat- don't be). This is SO much healthier than "cool whip" -by far!


  • 1 Can of full fat coconut milk- refrigerated overnight
  • 3 Tablespoons of powdered sugar

To make:

Remove  refrigerated can of coconut milk without tipping it or mixing it up. Carefully remove the buttery white layer of coconut that has formed on the top and spoon it into a mixing bowl.  You will be left with 1/2 cup of white syrup at bottom. Reserve to make the lemon curd. Or, use it anywhere you want to infuse some coconut flavor. Then add the powdered sugar to the coconut and whip. Start on a low setting and gradually sped it up. Whip until you get a nice fluffy consistency. Best if used immediately but holds up pretty well in the refrigerator.

coconut whip cream

Vegan Lemon Curd


  • ¾ cup  canned coconut milk
  • ½ cup fresh lemon juice
  • 3 tablespoons cornstarch
  • ½ cup sugar
  • 2 teaspoon vanilla
  • zest from 1 lemon


In a small sauce pan over medium heat, wisk coconut milk, lemon juice, cornstarch, sugar and vanilla for 2-3 min. Then reduce the heat and stir the mixture for approx 5 min until the mixture thickens. Then remove the pan from heat and add the lemon zest and stir. Transfer to a bowl, cover and refrigerate until lemon curd is cooled.

layers of lemon goodness

Making the parfaits:

makes one large or 8-10 individual parfaits:

Place a piece of lemon cake at bottom of a mason jar, or large serving bowl, then drizzle a layer of the lemon curd and then a layer of the coconut whipped cream. Repeat. then eat.

This is a luscious lemony treat. You would never know it was vegan. Making this dessert took 35 min. So, although there are a few steps they are all easy and completed quickly. So please try this and share it with those with a sweet tooth. If you want to vote for Grandma Muriel's Lemon Cake the remix LIKE/Vote for this post. I would love to hear you comments and suggestions.  Thank you for being a part of the Good Clean Health community.

good. good.gone


3 Responses

  1. Susan Thoen October 13, 2011

    Family recipes are a taste of history, a bit of love and memory’s reminder of deliciousness in each bite. I love that you are adjusting them to be healthier as we all become more aware of making better choices while still enjoying life! Awesome and thank you for sharing Sara and Grandma Muriel… going to try this!

  2. Sara October 14, 2011

    Yes, thank you Andrea! You are amazingly creative…and just all around amazing. And thank you to my sister Susan-another amazing woman who turned me on to wheatgrass in 1974! Grandma Muriel, now 91 years old, has always been the dessert maven of my husband’s family. She also makes a lovely lemon meringue pie and lemon squares….hmm…there’s a tart theme there :-)

  3. andrea October 14, 2011

    Susan you are so right! Food and meals are traditions, memories and love. Feeling connected to our food is something I am afraid is being lost in our modern society. Sara, I had so much fun creating this variation of Grandma Muriel’s Lemon cake! Let’s keep the lemon theme going I am ready to try the meringue pie and lemon squares.

Leave a comment