Triple Threat Lemon Cake

A Family recipe, from Mary W

Preheat the oven and prepare the cake pan according to the cake mix instructions. Works best in one large pan such as 9" x 13" x 2" (instead of two smaller pans). I spray the pan with Baker's Secret, which is similar to Pam with flour added (or oil the pan and dust it with flour).

Mix together:

1 box lemon cake mix
1 small box lemon-flavored gelatin (diet or regular)

Mix in:

oil (or substitute with unsweetened applesauce), eggs (or egg substitute), and water per cake mix instructions

Bake the cake according to the cake mix instructions.

While it’s baking, prepare the glaze. Mix in a small sauce pan:

3 lemons, juiced, with pulp
1 cup powdered sugar (sifted or not sifted)

Heat the glaze until the sugar liquefies. More powdered sugar will make more glaze, but it will be sweeter. Remove from heat and cover the pan to keep it warm until the cake is done.

When you remove the cake from the oven, poke holes into it with a fork or the handle end of a wooden spoon. Pour the glaze over the hot cake (still in the pan). The cake will absorb the glaze. After it cools, you can turn it over onto a serving dish if you want, but I leave it in the pan.

I usually make a double batch and bake it in a Wilton 11” x 15” x 2" sheet pan.

I have also made this style cake with strawberry cake mix, strawberry gelatin and frozen strawberries, using mashed fruit instead of juice in the glaze.