Homemade Lemon "Jello" Cake Recipe!

In my husband's family, the signature dessert recipe (served at every single family function) is lemon jello cake. Easy to make, and absolutely delicious. (Original recipe here.)

A few years ago, I made an effort to recreate the family favorite from scratch and came up with the following recipe. It's delicious, and (if I may be so bold) possibly even better than the original.

With this cake, the sky's the limit with regard to lemon zest. I have called for four tablespoons in the recipe, but when I made it last week I put in something more like one-half to three-quarters cup. Yes, cup, not tablespoons. You really can't go wrong. Find a lemon tree, grab those puppies, and zest away!

I wanted to post a picture, but... I was too late. The entire cake was gone within 24 hours. Then I made another one for church... and it too was gone before I could remember to take a picture. Maybe next time!

Enjoy!

Lemon "Jello" Cake

Mix together:

1 1/2 cups all-purpose flour (6 ounces)
2 Tbsp. cornstarch
3 1/2 tsp. baking powder
1 tsp. salt
1 1/3 cups sugar

Add:

3-4 Tbsp. lemon juice, plus water enough to make 3/4 cup liquid
4 Tbsp. lemon zest (*I use more like 1/2-3/4 cup - as much as I can get from the lemons I'm using)
1/3 cup oil

Beat well. Add:

2 eggs

Beat well.

Pour into a greased 9x11 pan (or a 9x13 for a thinner cake). Bake at 375 for approximately 45 minutes, or until light golden brown. Let cool slightly.

Poke holes in warm cake with a fork, and pour over it a mixture of:

1 cup lemon juice
4 oz. powdered sugar


Enjoy!