Jan’s Lemon Cake

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INGREDIENTS:Lemon-Buttermilk-Pound-Cake1-1024x650
1 yellow or lemon cake mix
2/3 cup cooking oil
4 eggs
One 3 oz. package lemon Jello
½ cup hot water
Zest of one lemon
PREPARATION:
Grease and lightly flour a Bundt pan. Preheat oven to 350 degrees F.

Mix all ingredients for one minute on medium. Scrape bowl and mix two minutes more. Pour into Bundt pan. Bake for 40 to 50 minutes, until a toothpick comes out clean.

Cool upside down for 10 minutes. Remove from pan. Poke holes in cake and drizzle glaze over, brushing the glaze that drips onto the plate back onto the cake until the glaze soaks into the cake.

If desired, sprinkle with coarse sugar or eatable glitter.

To add berries: Lightly mix 1½ to 2 cups fresh huckleberries with 1 teaspoon flour. Gently fold into cake batter after mixing.

GLAZE:
Combine ½ cup powdered sugar and 2 Tbs. fresh lemon juice.

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