A simple and delicious lemon cake recipe from my Mother's recipe box. Moist and full of that lemon flavor! This cake does not need frosting. It is a family favorite.
Ingredients
1cupwater
1 boxlemon jellosmall
1boxlemon cake mix"Super Moist" or "Supreme" mixes work well
3/4cupoil
1tsplemon extract
1 1/2cupspowdered sugar
4Tbsplemon juice
Instructions
Boil water and remove from heat. Dissolve lemon jello in water and let stand until cooled.
In mixing bowl, add lemon cake mix, lemon jello water, eggs, oil and lemon extract.
Mix according to instructions on cake box. Bake according to those instructions as well.
When cake is half done baking, mix powdered sugar and lemon juice until smooth. Let stand until cake is done.
When cake is done, remove from oven. While still hot, poke several times at random with a fork. The deeper you go the better.
Slowly pour the powdered sugar & lemon juice mix over the hot cake.
Cool completely and serve.
Notes
The picture here shows the lemon cake served with a slice of candied lemon. Candied lemon is easy to make, but I honestly find the rind of the lemon to be a little too bitter for my liking. To make candied lemon slices, simmer 2 cups sugar and 1 1/2 cups water in a skillet. Once simmering, add thinly sliced lemons (remove seeds). Slowly simmer for 45 minutes to 1 hour, turning every 15 minutes until the slices are translucent. Remove slices to parchment paper and let stand on the counter for 24 hours. Toss slices in sugar. Incidentally, the resulting lemon syrup from simmering the slices can be used to make lemonade, or put on pancakes, or anything else you can think of!