We are taking a short break from the Gourmet Club reporting to keep our Maggie Monday. Don’t worry, more stick food will be back tomorrow! What do you do when life gives you lemons? Give them to Maggie and watch her make something great out of them. Here’s Maggie with another delicious lemon based recipe…
We live in a rural area, and thus have the good fortune to attend a number of events such as pot-lucks, covered dishes, lawn parties, and picnics. I am obsessed with old-fashioned country recipes. I love trying them at home, and sometimes modernizing them a bit.
This cake, however, needed no updates. It is a good, old-fashioned jello cake! As one who loves to bake, I rarely purchase a boxed cake mix. However, this is one of two recipes for which I will happily do so. (If you have never made Paula Deen’s Gooey Butter Cake- you’re missing out on soooo much!)
This cake is super moist, super lemony and super easy to make. Store it in the frig and serve it cold. It is a perfect, refreshing summer cake!
Glazed Lemon Cake
What You Need:
1 small box lemon Jello mix
1 cup boiling water
1 box lemon cake mix
¾ cup canola oil
1 tsp lemon baking emulsion (can substitute lemon extract or juice of one fresh lemon)
2 cups powdered sugar
Juice and zest of two lemons
What You Do:
Place Jello mix in a mixing bowl. Add boiling water and dissolve. Cool to room temperature, then add oil, eggs, cake mix and lemon extract. Blend until smooth. Place in a greased 9×3 cake pan. Bake at 350 degrees for 15 minutes. Reduce heat to 300 degrees and bake for 30 additional minutes. Remove from oven, and let cool for 10 minutes. While it is cooling, mix up the glaze by combining all ingredients.
Prick cake all over with a fork, making sure the holes go all the way to the bottom of the pan. Pour glaze evenly over the cake. Allow to cool, then place in refrigerator. Serve cold.