Lemon Cake

My mother got this recipe from Nina Winn many, many years ago and it quickly became a family favorite. Easy and super moist and so very very good. Great for potluck dinners, block parties, birthdays and even every day! Great on it's own or dress it up with fresh berries of your choice.

• Ready In: 40 mins
• Yields: 1 9x13

Ingredients

• 3  ounces  lemon Jell-O gelatin
• 1  cup boiling water
• 1  lemon cake mix
• 4  eggs
• 3⁄4 cup  vegetable oil
• 1  tablespoon  zest from 2 lemon, approx

• Frosting

• 2  cups powdered sugar
• 1⁄4 cup fresh lemon juice (from 2 lemons)

Directions

1. Dissolve gelatin in the 1 cup water. Let cool to room temperature.
2. Preheat oven to 350º.
3. In large mixing bowl combine cake mix, eggs, oil and cooled dissolved gelatin. Mix with mixer or hand till smooth. Stir in the zest from the lemons.
4. Pour into greased and floured 9x13 cake pan (or bundt pan) and bake for approximately 28-32 minutes or until done (inserted toothpick comes out clean when cake is done). DO NOT OVER BAKE.
5. Remove from oven and immediately poke entire cake with bamboo skewer or large cooking fork.
6. Combine powdered sugar and lemon juice and pour over hot cake. Let cool on cooling rack.