The Best Lemon Jell-O Cake

Eunice Morisaki

• 3 oz. box of lemon Jell-O
• 1 C. boiling water
• 4 large eggs
• 3/4 C. Wesson oil
• 1 tsp. lemon extract
• 1 pkg. Duncan Hines cake mix
• 1/3 C. lemon juice
• 2 C. powdered sugar, sifted

Preheat the oven to 350°. Combine Jell-O and boiling water, stir to dissolve, then cool. Blend the eggs with Jell-O, oil, and lemon extract. While the cake mix is still in the cake mix bag break up all of the lumps between your fingers. Add the cake mix to the Jell-O mixture. Mix just until everything is moistened. Do not over mix. If you do, the cake may be tough. Lightly grease and flour a 9″x13″ baking or bundt pan. Bake 30 minutes or until toothpick inserted in the middle comes out clean. Combine lemon juice and powdered sugar to make a glaze. Spread the glaze on top of cake. Note: I use yellow, butter, or lemon cake mix, and always Duncan Hines brand. My mother, Kiyono Ebisu, gave me this recipe years ago, and it is really no fail & delicious!