Yea, I need a decent camera. Moving on…..

I was given this recipe by a friend, and I usually do it in the recommended sheet cake size, but for today, we went with squares.

This is the most lemony cake I’ve ever had, and I LOVES it. Hope you will too!

Cake:
1 Lemon Cake Mix
1 sm. box Lemon Jello Gelatin mix
4 Eggs
2/3 c. Vegetable Oil
3/4 c. Water

Lemon Glaze
2 c. Powdered Sugar
Zest of 2 Lemons
Juice from 2 Lemons

Spray inside of 9×13 cake pan with nonstick spray.

Combine cake ingredients util well blended; pour into pan. Bake 45-50 minutes or until toothpick come out of center clean. If doing smaller cakes, the time will be closer to 35-4 minutes. Allow to cool slightly, but not completely.

While the cake is cooling, combine glaze ingredients and stir util sugar is dissolved. Use a log tined fork and poke holes across the top of the entire cake. Pour ALL of the glaze over the cake, covering the entire surface. Allow glaze to soak in before eating.

Keeps in the fridge.

Recipe via Christine Cunningham, with credit to her mom, Rosie Cunningham.