This has been a family favorite for 50+ years. It was a favorite of my father and now my five-year-old grandson can’t get enough of it.
It makes a great base for strawberries and ice cream!
Servings: 16-20Prep Time: 15 minutes Cook Time: 45 minutes plus cooling time
1 yellow cake mix
1 small box lemon gelatin (Jello)
3/4 cup vegetable oil
3/4 cup water
1 tsp vanilla
1 tsp lemon extract
1 cup powdered sugar, sifted
2 TBS lemon juice
Combine all cake ingredients on low speed. Beat for four minutes on medium speed scraping bowl often. Pour batter into greased & floured (or spray with baker’s spray) bundt or tube pan. Bake 45 minutes at 350 until a toothpick comes out clean. Cool in pan 15 minutes. Turn out on wire rack set on waxed paper. Combine glaze ingredients until smooth. Pour over warm cake. Allow to cool completely. Store tightly covered.
Can be baked in two loaf/bread pans. Reduce baking time.
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