Susan's Lemon Cake
Susan's Lemon Cake
This easy-to-make lemon cake recipe requires few ingredients but the flavor remains overwhelmingly delicious. Recipe courtesy of Anne Byrn / The Cake Mix Doctor
Prep Time
20
minutes
Cook Time
50
minutes
Servings
10
Total time: 1 hour, 10 minutes
Ingredients
- vegetable oil spray for greasing the pan
- flour for dusting the pan
- 1 package (18.25 oz or 15.25 oz) yellow cake mix
- 1 package (3 ounces) lemon gelatin
- 2/3 cup hot water (from the tap)
- 2/3 cup vegetable oil
- 4 large eggs
- 1 cup powdered sugar
- 2 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon grated lemon zest
Directions
- Preheat the oven to 350 degrees.
- Grease and flour a 12-cup Bundt pan.
- Place the cake mix, gelatin, water, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 30 seconds, until combined.
- Stop the machine and scrape down the sides of the bowl.
- Increase the mixer to medium and beat until smooth, 1 minute more.
- Pour the batter into the prepared pan, and place the pan in the oven.
- Bake the cake until it is lightly browned and begins to pull away from the sides of the pan, 35 to 40 minutes for either the larger or smaller mixes.
- Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
- Meanwhile, prepare the glaze.
- Whisk together the powdered sugar, lemon juice, and zest until smooth in a small bowl.
- Run a long, sharp knife around the edge of the cake, and invert it onto a serving plate.
- Spoon the glaze over the cake.
- Slice and serve.