 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
This recipe came from Rachel, my MIL. She notes that this cake does not freeze well. Ingredients:
1 (18 ounce) lemon cake mix |
1 (3 ounce) box lemon gelatin |
3/4 cup vegetable oil |
1 cup milk |
4 eggs |
2 cups confectioners' sugar |
1/2 cup lemon juice |
Directions:
1. Combine the cake mix, gelatin, vegetable oil, and milk. Add eggs one at a time, beating well after each addition.
2. Pour into a greased and floured bundt pan. Bake at 325* for 1 hour.
3. Combine the confectioners sugar and lemon juice. As soon as the cake is taken from the oven, pour the mixture over the cake.
|
|