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Hall Cook Book

Lemon Cake

Category: Dessert / Submtd By: Grandma Brown

Yield: 12 Servings

1 Package Lemon Velvet Cake Mix	1 Tablespoon Lemon Zest, Grated,
1 Package Lemon Jello, (3 Ounces)	-Optional
3/4 Cup Water	6 Tablespoons Fresh Squeezed Lemon
3/4 Cup Oil	-Juice
4 Eggs	2 Cups Powdered Sugar

Preheat the oven to 325 degrees.
Sift the cake mix and jello mix together into a large mixing bowl.
Add the water, oil, and eggs.
Blend on low speed until the cake batter is well combined, about 1 minute.
Pour cake batter into a long pyrex baking dish.
Bake for 40 minutes or until cake is done.

Sift the powdered sugar into a mixing bowl.
Add the lemon juice and lemon zest to the powdered sugar.
Mix until smooth.

When the cake is done but still hot, puncture the top of the cake with a skewer,
fork, or toothpick. Make sure entire top of cake is "holey". Pour icing over hot
cake and spread to cover. Let cool. Serve with whipped cream.


Per Serving: 441 Cal (40% from Fat, 4% from Protein, 56% from Carb); 5 g Protein; 20 g Tot Fat; 3 g Sat Fat; 6 g Mono Fat; 62 g Carb; 0 g Fiber; 62 mg Calcium; 1 mg Iron; 343 mg Sodium; 82 mg Cholesterol

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