Summer Lemon Cake


1 cup boiling water

1 small box lemon Jello

1 box Duncan Hines Lemon Supreme Cake Mix

¾ cup oil

4 eggs

1tsp. lemon extract

1¾ to 2 cups powdered sugar

2 tsp. lemon juice


Grease and flour a 9 x 13 pan. Dissolve Jello in boiling water and put in the refrigerator to cool.

Combine cake mix and oil. Add eggs one at a time mixing well after each. Add cool Jello and lemon extract. Mix well.

Bake at 350 for 35 to 40 minutes.

Before baking time is finished, prepare the glaze by mixing powdered sugar with lemon juice.

Add water to glaze a few drops at a time until the glaze is thin.

Adjust tartness or sweetness of glaze by adding more powdered sugar or lemon juice. Thin glaze with water until it runs fast off the spoon. When the cake comes out of the oven, poke many holes with a fork.

Pour glaze on hot cake and spread evenly.

May add a tiny bit of lemon zest for decoration