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Lemony Lemon Cake

Lemony Lemon Cake recipe

Ingredients

Cake

  • 1 small box lemon gelatin*
  • 1 (18.25 ounce) box yellow cake mix**
  • 4 whole eggs
  • 3/4 cup vegetable oil
  • 3/4 cup water

Topping

  • 1 1/2 cups confectioners' sugar
  • Juice of 2 lemons and rinds of 2 lemons, zested

Instructions

Cake

  1. Place all ingredients in a large bowl and mix thoroughly.
  2. Pour into a greased 13 x 9 inch pan and bake at 350 degrees F for 40 minutes.

Topping

  1. Mix ingredients well.
  2. While cake is still warm from oven, punch holes in top with a wooden pick.
  3. Pour topping over cake.
  4. Serve with whipped cream, if desired.

Notes

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** 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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

Attribution

Recipe from the kitchen of Margaret Marie Roth, Chandler, Arizona.

Photo credit: doughempire / CC BY



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