Cake
Topping
Cake
Topping
* You may substitute lemon instant pudding for the lemon gelatin.
** 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.
The zested lemon can be omitted from the topping, if desired.
Here are some hacks for this cake:
1. Use five eggs instead of four.
2. Use 1 1/2 sticks (or 3/4 cup) butter, melted and cooled, instead of oil (you can add a little extra butter...it won't hurt).
3. Add 1 teaspoon vanilla extract or 1/2 teaspoon lemon extract.
4. Use milk instead of water.
Recipe from the kitchen of Margaret Marie Roth, Chandler, Arizona.
Photo credit: doughempire / CC BY