Jessica’s Lemon Cake

My co-worker Jessica talked about a lemon cake that her grandmother used to make and one day she surprised me and brought it in. Well, I must say I was blown away by the flavor, and how moist it was, then even more shocked to hear that it started with a cake mix! If you know me, you know that I generally make everything from scratch. This is just one of those recipes I had to make because I was craving it. The good thing about this recipe is that it’s very simple and quick to make, definitely something you should keep in your back pocket if you’re in a time pinch and need a quick and easy dessert. Thanks for sharing your grandmother’s recipe Jessica! The only thing I request is that you don’t start calling me Sandra Lee, which would just be downright disrespectful :)

Jessica’s Lemon Cake

Cake
1 Box Yellow Cake Mix
1 Box Lemon Jello
4 Eggs
¾ Cup Vegetable Oil
¾ Cup Water

Glaze
2 Cups Powdered Sugar
2 Lemons, juice and zest

Pre heat oven to 350 degrees and grease the bottom only of a 9x12 inch cake pan.
To make the cake combine all cake ingredients to the bowl of your mixer and mix over medium speed for 4 minutes, and pour into the cake pan. Bake for 35-40 minutes or until golden and toothpick comes out clean. Place on a wire rack to cool and poke holes all over the top with a skewer or chopstick for the glaze to soak in.
While cake is cooling, combine the lemon zest & juice, and the powdered sugar, whip with a whisk until well combined. Brush glaze over the top of the cooled cake and serve.