Ma's Lemon Cake

celestial_star03's Note:

I am posting all of my Grandmother's recipes so I never lose them. This is my absolute fave; I 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.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

CAKE

• 1 (18 ounce) box Duncan Hines yellow cake mix
• 4 eggs
• 3/4 cup Wesson Oil
• 3/4 cup water
• 1 teaspoon lemon flavoring
• 1 (3 ounce) package lemon Jell-O gelatin

ICING

• 1 cup powdered sugar
• 5 tablespoons lemon juice

Directions:

1. Ignore the directions on the cake mix box.
2. Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed.
3. Transfer your batter to a well greased bundt pan.
4. Bake at 325 degrees Fahrenheit for 40 minutes.
5. Turn it upside down onto your platter.
6. While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.

Reviews

[Chef #1194900]

I've been making this cake since I got the recipe from a co-worker in 1964. Long time family favorite. My tweaks have been to use fresh lemon juice and the zest from the lemon in the glaze. I also poke holes in the cake with a bamboo skewer prior to pouring the glaze over the cake to help it soak in better. Works very well as a 9" x 13" cake as well as the Bundt style, just adjust the baking time.

[Chef #369789]

Love love love this cake. Big hit with my ladies lunch group. I don't understand why some of the reviews said that the instructions did not say to grease the pan. If you read direction # 3 it says "transfer the batter to a generously greased bunt pan". It's pretty clear to me.

[BJ in Central Florida]

This has been my kids' favorite since they were little, and they're all grown up now with many kids of their own. They ALL still ask for it often. Now one of my daughters has taken over the baking traditions and she makes the cake when it's demanded. We have always used one tablespoon of lemon extract in the recipe. In fact whenever I write it down for anyone I always add (yes, that's ONE TABLESPOON) because it is questioned so often. Other than that, the only other thing different is that the icing is broiled on. You mix the powdered sugar together with the lemon juice, poke a few small holes in the top of the cake, pour the icing all over the top, and watch it as it goes under the broiler for a little less than a minute. When you see little bubbles all over the cake top you quickly take it out of the oven and allow it to cool. It's wonderful with a very good vanilla ice cream!