Ingredients for Peggy's Lemon Cake
- White Cake Mix
- Lemon Jell O Gelatin
- Hot Water
- Vegetable Oil
- Eggs
- Lemon Extract
- Prepared Icing
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How to Make Peggy's Lemon Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt cake pan.
- In a large bowl, combine all wet ingredients. Gradually add dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared bundt pan and bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is still warm, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add a teaspoon of milk or lemon juice at a time to adjust consistency as needed
- Drizzle the glaze generously over the warm cake, allowing it to run down the sides.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
236g
Fat
29g
Carbs
26g
