Ingredients:1 box lemon cake mix
1 small box lemon-flavored gelatin (like Jello, or another brand)
4 eggs, beaten
3/4 c. water
3/4 c. vegetable oil
Directions:
Pre-heat oven to 350 degrees Farenheit.
Beat 4 eggs with an electric mixer. While the mixer is running, stream in 3/4 c. water. Beat for 2 minutes on medium. The eggs should now be a pale, cream color and very fluffy.
Stream in 3/4 c. oil. Again, beat for 2 minutes on medium
Add dry ingredients. Mix until blended.
Pour into a greased 10×14 pan, or angle-food cake pan. We used an angel-food-cake pan, because that’s how Grandma makes it.
Bake at 350F for 35-50 minutes. 35 minutes for the 10×14 pan, 40-50 minutes for the deeper angel-food-cake pan.
Glaze
Ingredients:
2 c. powdered sugar
1/3 c. lemon juice
Directions:
Put powdered sugar into bowl. Add lemon juice.
Whisk until smooth.
Once the cake is done, remove from oven and let set for a bit. When the danger of collapse has passed and the cake is still very warm, use a skewer or chop stick to poke holes all over it.
Then pour on the glaze.
Once the glaze has soaked in, and if you used the angel-food-cake pan, remove the center piece and cake from pan. Serve warm.
