Sunday, October 5, 2008
Lemon Jello Cake
This cake is one of Jordan's favorite cakes. It is a cake his grandmother used to make and passed down to his mother. I believe there is a story about Jordan as a little boy eating one of these cakes by himself and getting somewhat sick. :)
He still loves this cake but is better about pacing himself when it's in the house. It's a very easy cake to make and I recommend using a spring form bundt pan if you have one. If you don't it's no biggie - just easier to get the cake out.
1 box yellow cake mix
1 box lemon jello
¾ cup Orange juice
¾ cup Wesson salad oil
1 tsp Vanilla
2 cups powdered sugar
Juice from 2 lemons (2-4 tablespoons)
Preheat oven to 350 degrees. Mix cake mix, jello, orange juice, oil, egg, and vanilla for about 5 minutes.
Bake in a spring form pan sprayed with Pam for about an hour. I baked mine for 50 minutes and checked with a knife and the cake was done. Start checking at 50 minutes so you do not over cook.
(The bottom part of the pan lifts out making it very easy to remove the cake)
While the cake is cooking mix 2 cups powdered sugar with the lemon juice – you want it to be a bit runny as you are going to pour this over the cake.
Remove cake from oven and immediately poke lots of holes all over the cake. The more holes the better. I'm using a meat thermometer here but you can use a knife or a long fork - whatever you have.
Pour the lemon juice/powdered sugar mixture over the hot cake.
Once you've poured it over the cake, just let it cool in the pan.
Once it's cool remove it carefully from the pan.
We keep ours in the refrigerator wrapped in plastic wrap. Jordan likes to eat his cold but you can bring it to room temperature before serving.