Glazed Lemon Cake

Nice light taste

Cake Ingredients:

Crisco to coat pan (I would normally use vegetable spray, but with all the groves in a bundt pan, you want to make sure it comes out clean).

Flour for dusting the bundt pan

1 ½ pkgs of yellow cake mix

3ozs of lemon gelatin (this is hard to find, so I typically buy 6oz pkg and save the rest for another use)

2/3 cup of vegetable oil

2/3 cup of hot water (I would just heat filtered water in the microwave for 30 seconds)

4 large eggs

Cake Directions:

Place the oven rack in the middle position and pre-heat to 350 degrees.

Grease the bundt pan with Crisco and dust with flour.  Set aside.

Place the cake mix, gelatin, oil, water & eggs in an electric mixer with the paddle attachment. Beat on low speed for one minute, then stop to scrape down the sides. Increase the mixer speed to medium and beat for two more minutes.

Poor the batter into the prepared bundt pan. Smooth the top, and place in the oven.

Bake the cake for 40 minutes, or until a toothpick inserted in the middle comes out clean.

Remove the bundt pan from the oven and place it on a wire rack for 10 minutes before turning it out onto a serving dish.

During the 10-minute cooking time make the glaze.

Ingredients for the Glaze:

3 cups of icing sugar

3 tbsp fresh squeezed lemon

1 ½ tsp of grated lemon

Directions for the Glaze:

Combine the icing sugar, lemon juice & lemon zest in a small bowl and stir until smooth.  Once the cake has been moved to the serving dish, spoon the glaze over the warm cake so that it drizzles down the sides and into the center.

Slice and serve.