Easy Lemon Cake
1 (18.25 oz.) pkg. yellow cake mix, without pudding
2/3 cup vegetable oil
1 (3 oz.) pkg. lemon gelatin, dissolved in
3/4 cup hot water
4 eggs
Put all ingredients (except eggs) in mixer. Add eggs one at a
time. Beat until blended. Pour into a greased and floured
10-inch tube pan. Bake in a 325 F. oven for 1 hour.
Glaze: Mix 1 (6 oz.) can frozen lemonade concentrate (don't
dilute) and 3/4 cup 10x confectioners sugar. Pour over hot cake in pan. Let
stand until completely cool or overnight.
You can change this recipe around sometimes, using different cake mixes, gelatins, and
frozen juice concentrates. It has so many different possibilities. Enjoy!!
1 (18.25 oz.) pkg. yellow cake mix, without pudding
2/3 cup vegetable oil
1 (3 oz.) pkg. lemon gelatin, dissolved in
3/4 cup hot water
4 eggs
Put all ingredients (except eggs) in mixer. Add eggs one at a
time. Beat until blended. Pour into a greased and floured
10-inch tube pan. Bake in a 325 F. oven for 1 hour.
Glaze: Mix 1 (6 oz.) can frozen lemonade concentrate (don't
dilute) and 3/4 cup 10x confectioners sugar. Pour over hot cake in pan. Let
stand until completely cool or overnight.
You can change this recipe around sometimes, using different cake mixes, gelatins, and
frozen juice concentrates. It has so many different possibilities. Enjoy!!
