No-Fuss Lemon Cake

---

• Course: Dessert
• Cuisine: American

---

• Servings 12
• Prep Time 15 minutes
• Cook Time 1 hour
• Passive Time 15 minutes

---

Ingredients

Cake

• 1 pkg yellow cake mix
• 1 pkg lemon jello 3 oz. container
• 4 medium eggs beaten
• 1/2 cup water
• 3/4 cup canola or vegetable oil
• 1/4 cup fresh lemon juice about 1 lemon
• 1 tbsp lemon zest about 2 lemons
  
  

Drizzle

• 1 cup powdered sugar
• 1 tbsp lemon zest about 2 lemons
• Juice of one large lemon

---

Instructions

1. Mix cake mix and jello together in large bowl
2. Stir in eggs, water, oil, lemon juice and lemon zest
3. Beat for 2 minutes or until smooth
4. Grease and flour either a 9x13 inch baking pan or bundt pan, then pour mixture into pan
5. Bake at 300 degrees for 1 hour
6. Mix drizzle ingredients together and set aside
7. Take cake out of oven and place on cooling rack
8. Evenly pierce cake with toothpick, spaced evenly - about 2 inches apart
9. While cooling, pour drizzle over cake
10. Sprinkle top with powdered sugar

---

Recipe Note

You can bake this in a 9x13 rectangle glass, metal or aluminum pan. For a more visual presentation, use a Bundt pan and garnish sides with lemon twists.