COO for TodaysMama.com; Mom of 3, love walking, baking, beautiful paper and pretending to be organized.

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Lemon Cake

I love spring and flowers and cake, so why not combine all three into a post?

Even though mums are typically fall flowers, using  my chrysanthemum Bundt pan makes me think of spring. Plus, it doesn’t need any decoration beyond a glaze or powdered sugar.

Spring also means I get to clean my house which may involve some lemon-scented cleaner.  If you want a lemon scent in your home without cleaning, try making this Lemon Cake.  Then you can have spring and cake and a flower AND lemon all at the same time too.

 

Lemon Cake

1 package yellow cake mix
1 3-oz package lemon-flavored gelatin
4 eggs
3/4 cup water
3/4 cup oil

Glaze

1/3 cup fresh lemon juice
2 cups powdered sugar

Preheat oven to 350 degrees.  Mix first 4 ingredients on medium speed in a large bowl for 2 minutes  Add oil and beat for an additional 3 minutes.  Pour into a greased and floured 9×13 pan.  Bake for 35-40 minutes or until a toothpick comes out clean.  Remove from oven and allow to cool.  As the cake cools, pierce with a fork.  Pour glaze on cake while still warm.

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