Lemon Cake
Surprise your dinner guests with this decadent lemon cake that is rich and moist.
Yield
8 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, flavored
lemon |
|
| 1 | cup |
water
boiling |
|
| ¾ | cups |
vegetable oil
|
|
| 1 | package |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| ¾ | cups |
sugar
|
|
| 2 | whole |
lemon
juice |
*
|
| 1 | x |
lemon zest
grated (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, flavored
lemon |
|
| 237 | ml |
water
boiling |
|
| 177 | ml |
vegetable oil
|
|
| 1 | package |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 2 | whole |
lemon
juice |
*
|
| 1 | x |
lemon zest
grated (optional) |
*
|
Directions
Dissolve Jello in boiling water and cool. Add oil.
Mix this with cake mix, beat throughly, adding eggs one at a time while beating.
Pour into greased tube pan.
Bake at 350℉ (180℃) for 50 to 60 mins.
Remove from pan and cover with glaze made by dissolving sugar in lemon juice.
Grated lemon rind may be added to glaze.
