Lemon Cake
This is part Gen’s recipe and part Momma’s recipe so now it’s MY recipe! My boys dearly love this. I use a Bundt cake pan. You’ll need about 3 lemons for this recipe.
Ingredients
Cake:
1 box lemon cake mix
1/2 cup melted butter
1 cup milk
4 eggs
Zest of one lemon
1 (3-oz.) package lemon gelatin
Frosting:
1/2 to 1 box powdered sugar
1 teaspoon lemon zest
1/3 cup or so lemon juice
For cake: Preheat oven to 350F. Grease and lightly flour Bundt cake pan. Mix together all ingredients well (following cake mix’s mixing instructions) and pour into prepared pan. Bake according to the cake mix’s baking instructions.
Cool 5 minutes and then squeeze half a lemon over cake. Cool for another 5 minutes then turn out onto cake plate. Squeeze half a lemon over top of cake.
For frosting: Combine powdered sugar, zest, and lemon juice (1 teaspoon at a time) until you get it very, very thick. Try to get this mixture as stiff as possible because if it’s too thin, you’ll have frosting running everywhere. Spoon this over cooled cake and store in refrigerator.