Tuesday, April 7, 2015


My friend Dorothy made this Fresh Lemon Cake. She said it was an old recipe she had had for ages. The fresh lemons gave the cake just the right "edge". I loved it but couldn't help but wonder how it would taste using Key Lime juice in place of the lemon juice. It turned out great. I will be sharing that recipe in a few days.

In the meanwhile, I highly recommend Dorothy's Lemon Cake.


1       yellow cake mix (without the pudding in the mix)
3/4  cup salad oil (canola or vegetable)
4      eggs
1       package (4 serving size) lemon jello mix
1       cup hot water
1       teaspoon fresh lemon juice
2      cups powdered sugar
juice and peel from 2 fresh lemons

Preheat oven to 350 degrees F. 

Combine the cake mix with the oil.

Add the eggs - one at a time, beating well after each addition.

Combine the jello mix and the hot water in a bowl and stir til jello is dissolved.

Add the dissolved jello slowly to the cake batter and beat til completely combined.

Pour batter into a 9 x 13 - inch pan and bake for 35 to 40 minutes.

Prepare the glaze by combining the powdered sugar and the juice and peel. Stir til sugar dissolves.

Remove cake from oven and poke "holes" in the hot cake with a sharp knife. Spread the glaze over the top of the cake making sure the glaze is seeping in the slits the knife made.

Cut in squares to serve.

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