Came up with this refridgerated lemon dessert for supper last night and boy did it hit the mark on such a sweltering summer day!
As simple as this recipe has such exciting flavors. Any other pudding powder can be made. I recommend strawberry pudding to it and you can decorate the cake with them, it is also a delicious flavor.
This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.
With lemon, it turns out to be a really summer, refreshing dessert, and the kids are really delighted with the pool beside a large glass of cold lemonade.
Incredibly easy and inexpensive to make. Great for the summer, perfect for all occasions. Can be made with low fat topping.
Ingredients
1 cup boiling water
1 small box lemon Jello
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Ingredients
1 cup boiling water
1 small box lemon Jello
1 box Duncan Hines Lemon Supreme Cake Mix
¾ cup oil
4 eggs
1tsp. lemon extract
1¾ to 2 cups powdered sugar
2 tsp. lemon juice
Directions
Grease and flour and 9 x 13 pan. Dissolve Jello in boiling water and put in refrigerator to cool.
Combine cake mix and oil. Add eggs one at a time mixing well after each. Add cool Jello and lemon extract. Mix well.
Bake at 350 for 35 to 40 minutes.
Before baking time is finished, prepare glaze by mixing powdered sugar with lemon juice.
Add water to glaze a few drops at a time until glaze is thin.
Adjust tartness or sweetness of glaze by adding more powdered sugar or lemon juice. Thin glaze with water until it runs fast off spoon. When cake comes out of oven, poke many holes with a fork.
Pour glaze on hot cake and spread evenly.
May add a tiny bit of lemon zest for decoration
From: 77recipes