Ingredients: |
Ingredients: vegetable oil spray for misting the pan
flour for dusting the pan
1 pkg. (18.25 oz.) plain yellow cake mix
1 pkg. (3 oz.) lemon gelatin
2/3 cup vegetable oil such as canola, corn, safflower, soybean, or sunflower
2/3 cup hot water
4 large eggs
GLAZE:
1 cup confectioners' sugar, sifted
2 T. fresh lemon juice (from 1 lemon)
1 tsp. finely grated lemon zest (from 1 lemon)
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Directions: |
Directions:Place a rack in the center of the oven and preheat to 350º. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside. Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the spatula. Bake until light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove from oven and place on a wire rack to cool for 10 minutes. Combine the glaze ingredients in a small bowl, stirring until smooth. Run a long, sharp knife around edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let it cool before serving.
Note: Store cake, covered in plastic wrap or placed under a cake dome, at room temperature for up to 1 week. Or freeze in foil for up to 6 months. Thaw cake overnight on the counter before serving. |
This recipe for Susan's Lemon Cake is from