July 31, 2019

Easy Lemon Cake

1 15.25 ounce box of yellow cake mix
1 3-ounce box of lemon gelatin
4 large eggs
2/3 cups of canola oil
2/3 cups of hot water

For the Lemon Glaze:
1 cup of confectioners sugar sifted
2 tablespoons fresh lemon juice
1 teaspoon of freshly grated lemon zest
Pre-heat oven to 350F. Prepare a 12 cup bundt pan by spraying it with a floured baking spray or by misting it with cooking spray and dusting it with flour. Shake out excess. Place the cake mix, lemon gelatin, eggs, canola oil, and water into a mixing bowl and beat on low for one minute. Scrape down the bottom and sides of the bowl. Beat for an additional two minutes on medium speed until thick and well blended. Pour batter into prepared pan and gently tap pan on counter a couple times to even and remove any air bubbles. Bake for 40 minutes, until light brown and cake just begins to pull away from the sides of the pan. Place on wire rack to cool in pan for 10 minutes.

Ina medium bowl, whisk confectioners sugar, lemon juice, and lemon zest together until smooth. Gently remove cake from pan by placing a plate on the bottom and flipping right side up. Place the cake again onto wire rack and spoon the glaze over the cake so that it drizzles down the sides and into the middle. Store the cake covered in plastic wrap at room temperature for up to one week. Cake can also be frozen by wrapping in foil for up to 6 months. Thaw cake overnight on the counter before serving.