Ingredients
-
-
1
-
4
-
3/4
-
3/4
-
1
-
1
-
-
1
-
5
-
-
-
-
-
Directions
Ma’s Lemon Cake,I am posting all of my Grandmother’s recipes so I never lose them. This is my absolute fave; used to beg my Mother to make this every third Sunday. (She went all out on that day; we usually had company from services.) I hope you all enjoy it as much as I do.,Probably my favorite desert of all time used a bit more icing I doubled icing recipe going to try it with different jello flavors,This is amazing- but I need to confess that I accidentally bought lemon PUDDING instead of JELLO, but I was in a time crunch for a birthday cake and prayed it would still turn out well. AND IT DID! I have made this cake probably 8-10 times since that first time, and I continued to buy the pudding mix instead of the jello, just because it turned out so perfect. Have also made it with chocolate cake mix/chocolate pudding mix, and it was fabulous as well. Usually put a homemade cream cheese frosting on top. So good.
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Steps
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1
Done
|
Ignore the Directions on the Cake Mix Box. |
|
2
Done
|
Place the Yellow Cake Mix, Eggs, Oil, Water, Lemon Flavoring, and Lemon Gelatin in a Large Bowl. Stir Until Well Mixed. |
|
3
Done
|
Transfer Your Batter to a Well Greased Bundt Pan. |
|
4
Done
|
Bake at 325 Degrees Fahrenheit For 40 Minutes. |
|
5
Done
|
Turn It Upside Down Onto Your Platter. |
|
6
Done
|
While the Cake Is Cooking Whisk the Powdered Sugar and Lemon Juice For the Icing; and Pour It on Hot. |
