"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Cake, by Jackie Olson, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Duncan Hines Lemon Supreme cake mix 4 eggs 3/4 cup oil 3/4 cup water 1 package regular size lemon jello 1/2 cup powdered sugar juice of one lemon juice of one orange or lime
Preheat oven to 350 degrees.
Place cake mix in a large electric mixing bowl. Add the following:
4 whole eggs 3/4 cup Wesson oil 3/4 cup water 1 regular size package of lemon jello
Mix together and beat at medium speed for 6 minutes.
Grease a 9.5" X 13" shallow baking tin. Add batter and bake for 35 to 40 minutes.
While cake is baking, mix 1/2 cup powdered sugar with juice of one lemon and 1 orange or lime.
Cool cake in pan. When cake is cool, punch small holes in top with a toothpick. Dribble lemon/sugar mixture in holes. Refrigerate. You can dust the cake with confectioners sugar before you serve if you wish. which will cover up the holes.
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