Ingredients for Lemony Lemon Cake
- Yellow Cake Mix
- 2 large eggs
- Lemon Jell O Gelatin
- Oil
- Water
- 1 cup powdered sugar
- Lemons, Juice And Rind Of
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How to Make Lemony Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Add 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1/4 cup lemon juice. Mix on medium speed for 2 minutes, scraping down the sides as needed.
- Add the zest of 2 lemons to the batter and mix for another minute.
- 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 icing: Whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon milk until smooth and pourable. Add more milk 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.
- Drizzle the lemon icing evenly over the cake.
- Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
224g
Fat
15g
Carbs
24g
