lemon cake in a jiffy

Everyone needs a reliable lemon cake recipe.  This is mine, courtesy of Charlotte's Kitchen.  I use a KAISER springform pan, cut the cake into individual squares and serve it on my favorite cake plate for those last minute get togethers.  Or sometimes I'll just make it on the fly on MAC and CHEESE nights so my husband will think I actually made an effort to feed him.

Lemon Cake

1 pkg. yellow cake mix

3/4 c water

4 eggs

1 pkg. (3oz) lemon jello

3/4 c vegetable oil

1 tsp. lemon extract

Glaze

2 c powdered sugar

2 Tbs. butter

juice of 1 or 2 lemons (enough to make think syrup)

Beat together cake mix, jello, water, and oil with electric mixer.  While mixing, add eggs one at a time, then add extract.  Pour batter in 9 x 13 inch pan.  Bake 350 degrees for 30-35 minutes, testing for doneness.  After removing from oven, puncture cake thoroughly 40 times with toothpick.

While cake is baking, heat glaze ingredients in small sauce pan to make syrup.  Pour glaze over cake while still hot.

I use a fine kitchen strainer when adding the powdered sugar and lemon juice to the sauce pan. This helps make sure the glaze is free of any little lumps.

Call it good!