This is my dad's mom's cake, but my mom has made this cake for
us a zillion times. I love how it's a traditional lemon cake, but the
sauce that goes on top definitely makes this cake amazing. The sauce
seeps down into the top layer of the cake, enfusing it with a beautiful,
sugary zing. I suppose you could frost it, but I've never seen the need
to corrupt this cake with frosting. It offers a refreshing lemony
flavor in a world bombarded by chocolate.
Ingredients
Cake
1 package Duncan Hines lemon cake
1 package small lemon Jell-o
4 eggs
3/4 cup water
2/3 cup oil
Sauce
2 lemons
2 cups powdered sugar
Procedure
1. Mix lemon cake, jello, eggs and water. Beat for 4 minutes.
2. Add oil. Beat 4 minutes.
3. Pour into 9 x 13 pan and bake at 350 degrees for 30 minutes.
4. Meanwhile, juice and zest lemons, and beat in powdered sugar.
5. Poke hole in hot cake with a skewer or fork. Pour lemon sauce over warm cake and serve.
No comments:
Post a Comment