Lemon Cake

serves up to 12

This lemon cake recipe comes from my aunt who used to make it for me when I would come over during the holidays. It yields a really moist cake with a strong lemon flavor and doesn't take that long to put together since it's not technically from scratch. Some of the ingredients seem unconventional but they are actually super helpful for putting together a moist and flavorful cake in a short amount of time.

Tools

  • One large bowl
  • One small bowl
  • A hand or stand mixer
  • A skewer or meat fork

    • Ingredients

  • Betty Crocker Super Moist Lemon Cake
  • 1 small box lemon Jello
  • 4 eggs
  • 3/4 cup vegtable oil
  • 3/4 cup water
  • 1 tablespoon lemon extract
  • 2 cups powdered sugar
  • 1/4 cup lemon juice (roughly 2 lemons)

    • Steps

    1. Preheat oven to 350 degrees farenheit eggs cracking
    2. Put cake mix, jello, eggs, vegtable oil, water, and lemon extract into a large bowl and mix until well combinded cake batter
    3. Pour into large greased and floured tube pan
    4. Bake at 350 degrees for 45 minutes or until done (a toothpick will come out clean)
    5. Mix together: 2 cups powdered sugar and 1/4 cup lemon juice in a small bowl to make glaze poking holes
    6. While cake is still hot and in the pan, poke holes across the top of the cake with a meat fork or skewer and pour your glaze over top pouring glaze in pan
    7. Refrigerate overnight still in pan
    8. Remove cake from pan right before serving plate cake
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