Woo, boy, it’s a good thing pictures of cakes don’t get stale. I made this puppy weeks ago and am just now getting around to posting it.
I pretty much love all things Lemon. And all things Cake. And all things Easy. So, an easy lemon cake… yeah that does it for me. Lets get this party started!
What to gather: White cake mix, eggs, lemons, oil (if you hide it behind Jell-O, it doesn’t have calories), Jell-O (to hide the oil) and powdered sugar. Hardcore stuff here!
First, add the dry cake mix and Jell-O mix to a big bowl. Don’t be like me and use a smaller bowl, only to realize it’s not big enough, and then switch to the right bowl. That just gives you another bowl to wash, and you don’t want that.
Follow that up with 2 teaspoons of your expertly fresh squeezed lemon juice. Seeds in the lemon juice are strongly not-recommended.
And 3/4 cup of water. Seeds again not recommended, but if you have seeds in your water, you’ve got bigger problems.
Now whip it. Whip it good. Or mediocre is fine, too. Just mix that stuff together. You could use a stand mixer, but I didn’t want to move mine over to where the light was, so I just grabbed my 10-years-old-$10 hand mixer.
Start adding the eggs, one at a time, and beat for 1 minute after each egg. We want this to be aerated and fluffy and really subdued.
Once all 4 eggs are incorporated, you should have something that looks about like this. Smoooooth.
The last thing we need to add is the oil. No more hiding it behind various grocery items, it’s time to face it head on. Hopefully your hand has the flesh tone color it should have, and not the hue of the bowl you are using like mine. Weird. My hand is a chameleon. Karma karma… oh nevermind.
Once you mix the oil in, we’re ready to add it to a greased 9×13 pan. I used the spray, because I am the lazy.
Bake that bad boy for around 35 minutes, or until a toothpick comes out clean blah blah. Then, voilà! Or, as they say in the south, WAH LAH.
There’s just one thing left to do, and that’s add the glaze. Ok and make the glaze. 2 things. First lets make the glaze. Mix 4 tablespoons of lemon juice, again expertly squozen (it is so a word!), with 1 1/4 cups of powdered sugar. Ita shoulda looka something like DIS:
Now, you have to make a decision. You can just pour this all over the top of the cake, and it will be pretty. I don’t so much care if it’s pretty, because I know that it’s what is inside that counts (my gramma said so!), and I want that glaze all up in my cake’s business. So, I forked it. That’s right, I forked it. Even though I barely knew it. I notice my chameleon hand has failed to adapt to it’s new surroundings.
THEN I poured the glaze all over it. It wasn’t pretty at all here.
Once I spread it around, it was a bit more attractive. But again, if you want this fancy, you could skip the forking. Or just use a skewer and make smaller, single holes. I figure, I’m going to chew it up anyway, so who cares.
And chew it up, I did. Oh yes.
Lemony Lemon Cake
1 white cake mix
1 small package lemon jello
2 tsp lemon juice
3/4 cup water
2/3 cup oil
1 1/4 cups powdered sugar
4 tablespoons lemon juice
Preheat oven to 350 degrees. 2. Mix the white cake mix together with the lemon jello, then add the 2 tsp of lemon juice followed by the water.
Add the 4 eggs, one at a time, beating 1 minute after each addition.
Pour into a greased 9×13 inch baking dish and bake for 35-40 minutes (or until inserted toothpick comes out clean).
To Glaze: Mix lemon juice and sugar together to form a glaze. Poke holes in top of cake with a fork, and pour glaze over cake.