Lemon Velvet Cake

Ingredients

• 1 (18.25 ounce) box lemon cake mix*
• 1 cup water
• 1/2 teaspoon lemon extract
• 1 (3 ounce) box lemon gelatin
• 3/4 cup vegetable oil
• 3 eggs
• 2 cups confectioners' sugar
• 1/2 cup lemon juice
• Grated rind of 1 lemon

Instructions

1. Mix dry cake mix, water, lemon extract, gelatin, oil and eggs for at least 3 minutes.
2. Bake cake according to package directions in 9 x 13-inch pan.
3. When cake is done, prick entire cake with a fork.
4. Mix powdered sugar, lemon juice and grated rind. Pour mixture on top of warm cake.
5. Serve plain or with whipped cream.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.