Very Moist Lemon Cake
Like the recipe's name, this is a very moist, fluffy and delicious lemon cake, always a winner.
Yield
16 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
yellow |
|
| 3 | ounces |
jello
lemon |
|
| ¾ | cup |
water
cold |
|
| 4 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| Glaze | |||
| 3 | each |
lemons
|
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
yellow |
|
| 86.7 | ml/g |
jello
lemon |
|
| 177 | ml |
water
cold |
|
| 4 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 5 | ml |
lemon extract
|
*
|
| Glaze | |||
| 3 | each |
lemons
|
|
| 473 | ml |
powdered sugar
|
|
Directions
Combine cake mix and jello, add cold water.
Add eggs one at a time.
Add oil and lemon extract. Pour in lightly greased 9x13" pan. Bake in a preheated 325℉ (160℃) oven. Bake for 30 minutes. While cake is baking, mix glaze ingredients. Pour over baked cake while hot from oven, after poking holes in cake.
