Friday, March 11, 2011
Ok, maybe right now you may be thinking, what's so special about this cake, it doesn't look like much. I mean how good could a cake from a mix actually be right? Well, be prepared to get your socks knocked off. Especially if you like lemon. We have been eating this cake in my family for as long as I can remember! I've eaten it so many times and I can't even count. This is one of our absolute favorites and one my dad got just about ever year on his birthday.
The lemon flavor in the batter gets kicked up a notch by adding some lemon Jell-o, then once again, after it's baked, by using lemonade in the glaze. This cake is best eaten completely cooled and is actually better and moister a day or even two after it's made.
Now, I get asked to make a lot of desserts, which I don't mind, and I tend to go for desserts that are a little more involved. I like to challenge my culinary skills once in a while. However, I can have this cake whipped up before the oven can even preheat. This recipe, no matter how easy, will never leave my recipe box!
For the cake:
1 small pkg. lemon jell-o
1 pkg. lemon cake mix
1/2 cup oil
3/4 cup water
3 large eggs
Mix all ingredients together at medium speed for 3 minutes. Spray a 9x13 pan and pour batter in. Bake at 350°F for 30-40 minutes. Slightly cool and poke full of holes with a fork or toothpick. Spoon glaze slowly over the top, it will seep down into the holes. Cool completely.
6 oz. (half a can) lemonade concentrate, thawed
1/2 cup powdered sugar
Sweet Tooth Friday @ Ali-N-Son
Sweets For A Saturday @ Sweet As Sugar Cookies
Potluck Sunday @ Mommy's Kitchen