I know, I know, it's not much to look at... but trust me, this cake has a sweet and delicious soul.
For those who looketh upon the outside of a cake and judgeth it shall not receive the untold blessings of sweet and tart lemony goodness which lie therein.
Thus saith The Prophet Laur
This cake? It's so good. I've been trying several lemon cake recipes lately (have I told ya'll how glad I am that I can eat again?), and at the end of the day, I had to come back to the lemon jello cake I grew up with. This sucker? It's the best thing EVER. (And one of the things I love most about this cake is that it's a little different than your standard jello cake. The box of jello gets dumped into the mix and baked in the cake. It's a springy, delightful little cake because of that.)
So, if you like lemon at all... Make. This. Cake. Today (or tomorrow). You won't regret it.
Lemon Jello Cake
1 package yellow cake mix
1 small box lemon jello
4 eggs
3/4 cup water
3/4 cup oil
Glaze
2 lemons (juice and rind)
2 cups powdered sugar
Mix cake mix, jello, eggs, water and oil for 5 minutes. Pour into greased/floured 9x13. Bake at 350 for 35 minutes. When cake comes out of the oven, prick cake with fork and then pour glaze in a thin drizzle over the cake. You can use a knife or spatula to spread the glaze so it gets into all the nooks and crannies. (This may cause some of the top of the cake to lift, don't worry about that. Remember what The Prophet Laur said about the outward appearance of the cake - it mattereth not.)
Note: If you only own one 9x13 cake pan and it's at your friend Jo's house (as mine was), you can definitely bake this cake in a sheetcake pan - just remember to shorten the baking time to 20 minutes. Also, I'd recommend upping both the lemon and sugar count in the glaze. You want to have plenty of tart and sweet goodness seeping into your cake, so go with 3 lemons and 3 cups of powdered sugar. You won't regret it.
Further note: When pricking the cake with said fork, try not to let your fork go all the way down to the bottom of the pan. It's okay if you hit the bottom of the pan a few times, here and there, but you don't want all the fork holes to go all the way down, or the glaze will all go through your cake and it will make the bottom all soggy. (And who likes soggy cake bottoms? Not me, that's who.)
Now, go forth and bake.
It has been commanded.
7 comments:
If it has jello I'm a fan. :-)
Why do you have to post this stuff on Sundays? I can't go and purchase supplies!! I guess I will have to wait until FHE for some lemony goodness, my boys thank you in advance for tomorrow night's treat.
Yummy! I love most things lemon. I'm trying that recipe later on this week. I loved the post title. I used the sweet spirit reference with some friends at work the other week. They got such a kick out of it and thought it was the best phrase ever. Of course they hadn't grown up in the Mormon culture.
Not much to look at? But in a dark corner, on the late, late shift, it'll do just fine, I reckon. :-0
Judy here ~
ALERT!! The juice of 3 lemons is overkill. Yesterday I baked this cake in a jelly roll pan and used 3 cups of powdered sugar and the juice and grated rind of 3 lemons for the glaze. Much as I do love a moist cake, I draw the line at soggy. (Actually, I drew the line again and again.... cutting myself "one more piece"... ad infinitum!) But really, I'd try maybe the juice of 2 1/1 lemons, tops, if you use a jelly roll pan. For a 9 x 13 I'd stick with 2 lemons.
Judy again ~ posing as Laur, aparently ~
Oops! Did you see that??? The juice of 2 1/1 lemons! That's wrong! I really wouldn't go there.
Mom, it's tragic that your 3 lemon cake was soggy. (Tragic, I tell you. TRAGIC!) And weird. Those must've been so big ol' lemons you had. Why do I say this? Because my store had little lemons, so I got three instead of two when I bought the stuff to make the cake. I had actually used three lemons on the sheetcake I made, they were just so little that I figured they were more like two... Which made me think that 3 normal/bigger lemons would do the trick for the bigger pan. How weird. My cake was too dry, your cake was too soggy - I think we need to get together and make a third cake. I'll bet that cake would be PERFECT! :-)
Oh, and next time I come home, I'll log myself out of your computer and log you back in, so when you post it'll show up as you and not as me. :-)
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