Shelly's Recipe

TUCSON LEMON CAKE

Category: Cakes from Cake Mixes

Cake:
1 (18.25 oz) pkg plain yellow cake mix
1 (3 oz) pkg lemon gelatin
4 large eggs
3/4 cup vegetable oil
3/4 cup milk
1/4 cup sour cream

Glaze:
2 cups confectioners sugar, sifted
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp lemon zest

Preheat the oven to 350. Lightly spray a 13x9 inch pan with vegetable oil spray. Set the pan aside.

Place the cake ingredients in a large mixing bowl. Blend on low speed for 1 minute. Scrape down the sides of the bowl. Increase the speed to medium and beat 2 minutes more. The batter should look well combined. Pour the batter into the pan. Place the pan in the oven.

Meanwhile, whisk together the confectioners sugar, lemon juice and zest in a small bowl. Set it aside.

Bake the cake until the top lightly springs back and it is golden brown, about 35 minutes. Remove the pan from the oven. Immediately poke holes in the top of the cake with a fork, being careful not to tear the cake. Spoon the lemon glaze over the cake so that it seeps into the holes.