Cooking, Desserts

Lemon Cake

By Jenni Peterson

Ø 1 pkg. Duncan Hines yellow cake mix

Ø 1 pkg. (3oz) lemon Jello

Ø 1 tsp grated lemon peel

Ø ¾ cup of oil

Ø ¾ cup of water

Ø 4 eggs

Mix all ingredients with an electric mixer for about 3 minutes. Pour the mix into a greased large 9 x13 or 10 x 16 inches pan. Bake at 350 degrees F for 30 minutes or until done.


Mix ¼ or a bit more cup of pure lemon juice with 2 cups of powder sugar (the frosting is thin and runny).

While the cake is still hot, pierce all over with meat fork, and pour the lemon juice mixture all over the cake.

No comments yet.

Add your response