While the cake is baking, prepare the glaze. These fresh lemons are critical to the success of this cake. First grate the lemons to get the zest.
Then cut the lemons in half and squeeze them to get the juice for your glaze.
Add the powdered sugar and lemon juice to the zest and stir until evenly blended.
When the cake is ready, add holes over the entire cake with a large fork, while it is still hot.
Add the glaze while the cake is still hot. The glaze will saturate the cake via the holes, making this the most delightfully moist cake.
We like to eat it when it is still warm, but it is excellent at any temperature!
YUM this cake is SO moist and sweet and lemony! If you like lemons you'll love this.
By the way, I have to show you my all time favorite oven mittens, the "Ove Glove". These can withstand heat up to 400 degrees farenheit, I believe. I've never been burned using them.
- 1 cup water
- 1 (3 ounce) package lemon flavored gelatin
- 1 package lemon cake mix (I use Duncan Hines)
- 3/4 cup vegetable oil
- 4 eggs
- 2 lemons
- 2 cup confectioners' sugar
- Heat water to boiling point, whisk in the gelatin mix, then allow it to cool down.
- Combine the oil, eggs, gelatin mixture and cake mix.
- Mix well and then pour into 13x9 inch glass cake pan.
- Bake at 350 degrees for 35-40 minutes or until toothpick inserted comes out clean.
- While the cake is baking start the glaze.
- Grate the lemons to create all the zest you can get from them. The zest really adds to the flavor and texture of this cake.
- Squeeze the juice from the lemons - you need a minimum of 2 Tbsp.
- Combine the confectioners' sugar, zest and lemon juice.