Aunt Virginia’s Easy Lemon Cake

READY IN: 1hr 10minsYIELD: 1 cake

INGREDIENTS

  • 1yellow cake mix
  • 3ounceslemon Jell-O gelatin
  • 34 cupvegetable oil
  • 34 cupwater
  • 4eggs
  • 2cupspowdered sugar
  • 2lemons
  • NUTRITION INFO

    Serving Size: 1 (188) g

    Servings Per Recipe:8

    Calories: 660.8

    Calories from Fat 274 g 41 %

    Total Fat 30.5 g 46 %

    Saturated Fat 4.6 g 22 %

    Cholesterol 94.3 mg 31 %

    Sodium 516.9 mg 21 %

    Total Carbohydrate92.2 g 30 %

    Dietary Fiber 1.1 g 4 %

    Sugars 67.3 g 269 %

    Protein 7 g 14 %

    DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a large mixing bowl put the yellow cake mix, the package of lemon jello (the small package not the large), the oil and the water. Mix well.
  • Add the 4 eggs, one at a time, beating well after each addition.
  • Pour the batter into a greased one-layer cake pan (9 x 13").
  • Bake for 40 minutes or until the cake tests done with a tooth pick.
  • While the cake is baking, juice the two lemons and combine the juice with the powdered sugar, mixing until all lumps have disappeared.
  • When the cake tests done, remove it from the oven and poke holes in the cake with large meat prongs.
  • Immediately, while the cake is still hot, pour the powdered sugar mixture over the cake and holes, using the back of a spoon to smooth evenly.
  • Let the cake cool before eating.
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