Lemon Cake
photo by Denver cooks
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 9x13
ingredients
- 3 ounces lemon Jell-O gelatin
- 1 cup boiling water
- 1 lemon cake mix
- 4 eggs
- 3⁄4 cup vegetable oil
- 1 tablespoon zest from 2 lemon, approx
-
Frosting
- 2 cups powdered sugar
- 1⁄4 cup fresh lemon juice (from 2 lemons)
directions
- Dissolve gelatin in the 1 cup water. Let cool to room temperature.
- Preheat oven to 350º.
- In large mixing bowl combine cake mix, eggs, oil and cooled dissolved gelatin. Mix with mixer or hand till smooth. Stir in the zest from the lemons.
- Pour into greased and floured 9x13 cake pan (or bundt pan) and bake for approximately 28-32 minutes or until done (inserted toothpick comes out clean when cake is done). DO NOT OVER BAKE.
- Remove from oven and immediately poke entire cake with bamboo skewer or large cooking fork.
- Combine powdered sugar and lemon juice and pour over hot cake. Let cool on cooling rack.
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RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.