Lemon Cake

• 3 ounces lemon Jell-O gelatin
• 1 cup boiling water
• 1 lemon cake mix
• 4 eggs
• 3/4 cup vegetable oil
• 1 tablespoon zest from 2 lemon, approx
• Frosting
• 2 cups powdered sugar
• 1/4 cup fresh lemon juice (from 2 lemons)

1. Dissolve gelatin in the 1 cup water. Let cool to room temperature.
2. Preheat oven to 350u0b0.
3. In large mixing bowl combine cake mix, eggs, oil and cooled dissolved gelatin. Mix with mixer or hand till smooth. Stir in the zest from the lemons.
4. Pour into greased and floured 9x13 cake pan (or bundt pan) and bake for approximately 28-32 minutes or until done (inserted toothpick comes out clean when cake is done). DO NOT OVER BAKE.
5. Remove from oven and immediately poke entire cake with bamboo skewer or large cooking fork.
6. Combine powdered sugar and lemon juice and pour over hot cake. Let cool on cooling rack.

boiling water, lemon cake mix, eggs, vegetable oil, zest from, frosting, powdered sugar, lemon juice

Taken from www.food.com/recipe/lemon-cake-521804 (may not work)