VERY Citrus Cake
I've "subjected" this cake with VERY only because I modified a recipe
found in a magazine (I can't remember which) for two reasons: to use
up lemon juice from my over-bearing tree, and because my friends,
family, neighbors and my Marines all love anything I make with
lemons. The major change was to simply use lemon juice in place of
the water called for; second change, not really a change, I used
Glazed Citrus Cake
Cake: 1 pkg. moist lemon cake mix
1 (3 oz.) pkg. orange gelatin (jello)
2/3 cup fresh lemon juice
2/3 cup canola or vegetable oil
4 room temp eggs
Glaze: 1 cup powdered sugar and 3 to 5 tsp. orange juice
Combine cake mix with gelatin, juice oil and eggs; beat on l
ow speed for half a minute, medium for 2 minutes. Pour into
greased and floured 10-inch bundt pan (use butter/flour Pam).
Bake at 350 for 35-40 minutes or until center pick-tests clean.
Pan-cool 10 minutes before removing to rack-cool completely.
Combine powdered sugar with enough orange juice to achieve
desired (rather thin) consistency and slowly drizzle over the cake
so as to allow the cake to just drink it all up!
Best stored covered and refrigerated.
Lemon Lovers Enjoy, Picky