Ingredients for Molly's Lemon Summer Picnic Cake
- Lemon Cake Mix
- Lemon Gelatin
- Zest of 2 lemons
- 4 large eggs
- Oil
- Water
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups powdered sugar
- Fresh Lemon Juice
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How to Make Molly's Lemon Summer Picnic Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, poke holes all over the top using a fork.
- Drizzle the lemon glaze evenly over the cake.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
183 g
Sugar
1660g
Fat
367g
Carbs
201g
