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Lemony Lemon Cake

Lemony Lemon Cake
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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

Scale

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

Instructions

Cake

  1. Place all ingredients in a large bowl and mix thoroughly.
  2. Pour into a greased 13 x 9 x 2-inch pan and bake at 350 degrees F for 40 minutes.

Topping

  1. Mix ingredients well.
  2. While cake is still warm from oven, punch holes in top with a wooden pick.
  3. Pour topping over cake.
  4. 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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/