This isn't the most beautiful cake...but it is one of the tastiest! It's perfect for summer, lemony luscious. The recipe comes from my grandmother-in-law, Laura Hornecker Johnston. She was a fiery eighty-plus year-old. She knew more card games than a Las Vegas dealer; we still play one of her favorites, Klinker, at our family get-togethers. And she could cook--I'll be sharing a few more of her recipes. Her grandchildren called her "Nana." I adored her--to me, she was the ideal grandmother. When it came time for me to choose my own grandmotherly name, I knew right away what I wanted it to be. Now I'm a "Nana," too.
Makes: 9 x 13 inch baking pan. Serving sizes are up to you.
Ingredients
Cake:
White Cake mix (makes two layers)
3/4 cup oil, such as vegetable or canola
3/4 cup water
1 3-ounce package dry lemon Jello
4 eggs
Icing:
2 cups powdered sugar
1/4 cup fresh lemon juice
Directions
1. Combine all cake ingredients and beat as directed on the cake box
2. Bake according to directions on the cake box
3. While cake is in the oven, mix the icing by dissolving the powdered sugar in the lemon juice. Add a bit of water is needed--it should be thick enough to pour
4. Immediately out of the oven, poke holes in the cake with a fork, and pour the icing over the top
Hint: Great to take to picnics, because the icing doesn't run.
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