Luscious Lemon Cake
The Nitty Gritty:
We guarantee that this will be the most moist and lip-smackingly citrus-y cake you've ever tasted.- Level: 1
- Prep Time: 15 min. (plus 35 min. baking)
- Yields: 15-20 slices
- Tags: dessert
While a strong choice for feeding a crowd, this simple, easy cake is also spectacular with a cup of coffee in the morning.
Ingredients:
- 1 package lemon cake mix, 18.2 oz.
- 1 package lemon Jello
- 4 eggs
- ¾ cup vegetable oil
- ¾ cup water
- 2 cups confectioners sugar
- ⅓ cup fresh lemon juice
Instructions:
- Preheat oven to 350 degrees. Butter and flour a 9x13 pan.
- Beat the cake mix, Jello, oil, and water together with an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Bake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Just before the cake is done baking, whisk together the glaze ingredients.
- After allowing the cake to sit out of the oven for 2-3 minutes, poke holes, in rows, all over it with a fork.
- Using a spatula, spread the glaze over the cake, allowing it to seep into the holes. Coat the cake several times, using all the glaze.
- Let cool to room temperature. Can also be served chilled.
Comments
By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter, food freelancer, and studies at L’Academie de Cuisine. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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