Easy Lemon Cake

Easy Lemon Cake

1 (18.25 oz.) pkg. yellow cake mix, without pudding 2/3 cup vegetable oil 1 (3 oz.) pkg. lemon gelatin, dissolved in 3/4 cup hot water 4 eggs

Put all ingredients (except eggs) in mixer. Add eggs one at a time. Beat until blended. Pour into a greased and floured 10-inch tube pan. Bake in a 325 F. oven for 1 hour.

Glaze: Mix 1 (6 oz.) can frozen lemonade concentrate (don't dilute) and 3/4 cup sugar. Pour over hot cake in pan. Let stand until completely cool or overnight.

The recipe doesn't specify exactly what kind of sugar to use in the glaze but I use confectioners sugar. I change this recipe around sometimes, using different cake mixes, gelatins, and frozen juice concentrates. It has so many different possibilities. Enjoy!!

Contributed by:

 * World Recipes Y-Group