"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Jello Cake Recipe

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This recipe for Lemon Jello Cake, by , is from The Corkins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sylvia Corkins
Added: Sunday, September 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. lemon cake mix
1 pkg. lemon jello
(can also add zest of lemon rind to jello)
1 c. water
1/2 c. Wesson oil
4 eggs

For topping:
Juice of 1 to 2 lemons
1 c. sifted powdered sugar

Directions:
Directions:
Put all ingredients in large bowl of electric mixer and mix until well blended (about 3 minutes). Pour into 9x13" Pyrex well buttered pan. Bake 325 for 30 minutes or until toothpick comes out clean.

While cake is still warm, prick with fork over entire surface and glaze with the following by pouring over top and gently spreading:
Juices of 2 lemons (or 1 very juicy lemon) and 1 c. sifted powdered sugar mixed until it has a "runny" consistency. (We use 1/2 to 3/4 c. lemon juice.)

Personal Notes:
Personal Notes:
Note: It usually takes longer than 30 minutes to bake.

 

 

 

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