Shelly's Recipe

LEMON SUPREME CAKE

Category: Cakes from Cake Mixes

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

Glaze:
2 cups confectioners sugar, sifted
1/2 cup fresh lemon juice (about 3 to 4 lemons)

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 and 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 and lemon juice 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. Cool, then slice and serve with whipped cream or ice cream.

Note: Can be baked in a Bundt pan for 38 to 40 minutes at 350. Remove the pan from the oven and let it cool 10 minutes. Loosen the cake from the sides of the pan, but leave the cake in the pan. Poke holes in the cake, being careful not to poke all the way through to the bottom. Spoon over most of the glaze, reserving 1/3 cup to glaze the top. Let the cake cool in this glaze in the pan another 15 minutes. Invert the cake onto a serving plate. Thicken the remaining glaze with enough confectioners sugar so that it will drape over the cake.