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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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With the coming of summer I think of this luscious cake. The lemony interior is topped with a glaze (also lemony) for a taste experience that will refresh as it pleases. It is the perfect cake for spring and summer functions. This is an old recipe, it's true, and I thought I had lost it. But now that I've found it again, I'm putting it here for safekeeping. Ingredients:
1 (3 ounce) package lemon jell-o gelatin |
1 cup boiling water |
1 (18 1/2 ounce) package lemon velvet cake mix |
3/4 cup corn oil |
cooled jello gelatin, mixture |
4 eggs |
1 teaspoon lemon extract (optional) |
1 cup sifted powdered sugar |
1 lemon, juice and zest of, large |
Directions:
1. Combine the lemon jello and boiling water. Whisk to dissolve and set aside to cool.
2. Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking pan.
3. Combine cake mix, corn oil and cooled jello mixture in a large bowl and beat to mix. Add eggs one at a time beating well after each addition. Beat in the lemon extract, if used.
4. Pour batter into prepared baking pan. Bake in preheated oven for 35 to 40 minutes.
5. While cake is baking combine the sifted powdered sugar and the zest and juice of the lemon.
6. After removing the cake from the oven, prick the top thoroughly with a fork. Drizzle the lemon glaze all over the cake. Let cool.
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