Lemon Cake

Recipe originally from Paulette van Roekens via Molly Pitz Lewis

1 yellow cake mix (Duncan Hines)
1 package of lemon Jell-O
4 eggs
3/4 cup of water
3/4 cup of oil

Combine ingredients in large mixing bow and beat for 4 minutes

Pour into greased 9 x 13 x 2 cake pan

Bake 45 minutes at 350 degrees


2 cups of 4x sugar, sifted
Juice from 2 lemons
Grated rind from one orange

Combine ingredients in small mixing bowl and mix thoroughly.

When the cake comes out of the oven, immediately prick it all over with a large fork, then spread glaze over surface. Let cool.

This delicious cake cuts into squares in the pan. Can be lifted out onto a desert plate and served with berries or sliced peaches. A great end of summer dessert.

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