"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Velvet Cake Recipe

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This recipe for Lemon Velvet Cake, by , is from Eat, Drink & Be Merry! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane McWilliams

Category:
Category:

Ingredients:  
Ingredients:  
Lemon velvet cake mix
1 package lemon Jell-O
1 1/2 teaspoon lemon extract
3/4 cup Wesson or Mazola oil
4 eggs

Frosting
1 cup powdered sugar
2 Tablespoons lemon juice

Directions:
Directions:
Add 1 cup hot water to package of Jell-O; stir to dissolve; let cool. Beat the oil into the cake mix; then add eggs, one at a time; add lemon extract, then Jell-O. Pour into 9x13 greased cake or pyrex pan. Bake at 325 for 35-40 minutes.
After cake is baked & is cooling, poke holes in it; then spread frosting while cake is still warm.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Lemon cake is always a great dessert, but especially after a fried chicken dinner. Quite tasty with a scoop of chocolate ice cream!

 

 

 

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