Lemony Lemon Cake
This is the first cake that my great-granddaughter ever learned to make when she was eight years old. This was a favorite recipe of her great-greatgrandmother, and it is a staple dessert in our family.
Ingredients
Cake
1 small box lemon gelatin or lemon pudding
1 (18.25-ounce) box yellow cake mix
4 whole eggs
3/4 cup vegetable oil
3/4 cup water
Topping
1 1/2 cups confectioners’ sugar
2 tablespoons butter, melted
Juice of 2 lemons
Zest of 2 lemons (optional)
Instructions
Cake
- Place all ingredients in a large bowl and mix thoroughly.
- Pour into a greased 13 x 9 x 2-inch pan and bake at 350 degrees F for 40 minutes. Alternately bake in a greased Bundt pan at 325 degrees F for 1 hour.
Topping
- Mix ingredients well.
- While cake is still warm from oven, punch holes in top with a wooden pick.
- Pour topping over cake.
- Serve with whipped cream, if desired.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Find it online: https://simplygreatrecipes.com/lemony-lemon-cake/
