Our neighbor to the back of us, Barb Fensterbusch, is a good ol' gal who lets us swim in her pool any time we want. We help her out from time to time when she asks, and we like to visit with her. She gave Cindy this recipe for a Lemon Glazed cake that is just outstanding.
Barb's Lemon Glazed Cake
1 package Lemon Cake Mix
1 package Lemon Jello
1 cup water (cold)
1 cup Mazola Oil
4 large eggs
2/3 cup powdered sugar
1 small can lemonade concentrate
Grease a 9" X 13" cake pan. Set oven to 350 degrees.
Combine the Lemon cake mix, Jello mix and cold water in a large bowl. Add one egg at a time, beating thoroughly after each egg is added. Add the Mazola Oil.
Pour the mixture into the cake pan and bake for 30 to 40 minutes.
While the cake is baking, combine the lemonade concentrate and powdered sugar in a bowl and mix thoroughly.
After the cake is removed from the oven, poke the top of a cake with a fork when warm to make small holes across the top. Pour glaze over top of cake and let sit for 30 minutes before serving.
Two tips -
This gets soggy pretty quickly. 72 hours is about the shelf life of the cake in the pan.
Also, you can substitute 1/4 cup of orange juice concentrate instead of lemonade concentrate for a nice mixed fruit taste.
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