Mom's Famous Tart Lemon Cake
This beautiful lemon cake is tart, moist, slightly sticky and just plain delicious. It's dangerously good, ya'll. Because it's not sickly sweet, it's all too easy to eat more than one piece. Consider yourself warned.
Ingredients
For the Cake
- 1 box Duncan Hines white cake mix
- 2 tbsp all purpose flour
- 2 tbsp powdered sugar - for preparing the pan
- 3oz box of lemon jello mix
- 4 eggs
- ⅔ cup vegetable oil
- ½ cup water
For the Icing:
- 2 cups powdered sugar
- ½ cup lemon juice - approximately 3 lemons
Instructions
For the Cake
- Preheat oven to 350° F
- Prepare a 9x13" cake pan by runnimg the bottom and sides with a little butter or oil. Add 2 tbsp of powdered sugar to the pan. Holding the pan over the sink, tip the pan and tap the sides so that the powdered sugar covers the bottom and all sides. Tap out excess into the sink.
- In a large mixing bowl, blend together the cake mix and flour.
- Add oil and 2 eggs to the dry ingredients. Mix until well blended and smooth.
- Add jello, water and last 2 eggs. Mix well.
- Pour batter into cake pan and bake for 30-35 minutes. Cake should be golden on top and a toothpick inserted into the center should come out clean.
For the Icing
- Mix together powdered sugar and lemon juice. Whisk until all the sugar is dissolved.
- When the cake comes out of the oven and while it's stll warm, poke a bunch of holes in it with a fork.
- Pour the icing over the cake and use the back of a big spoon to spread the icing around. It sinks into the holes so you want to get it all over the cake, letting it run down around the edges too.
- Serve immediately or allow to cool completely, then cover and store in the refrigerator.