Zutaten für Hazel's Lemon Cake
- Lemon Cake Mix
- Lemon Jell O Gelatin
- 3 large eggs
- Water
- Oil
- Lemons, Juice Of
- ½ cup powdered sugar
- 1 cup (2 sticks) softened unsalted butter
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
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Zubereitung von Hazel's Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze: In a small bowl, whisk together ½ cup powdered sugar and 2-3 tablespoons lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is out of the oven, let it cool in the pan for 10 minutes.
- Gently poke holes all over the warm cake using a fork.
- Pour the lemon glaze evenly over the warm cake, allowing it to soak in.
- Let the cake cool completely before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
184 g
Sugar
2424g
Fat
181g
Carbs
267g
