|Creator: DJ Redwire||Prep Time: 30-45 minutes||Difficulty: Medium|
|Serving: Serves 8-10 people||Cooktime: 1 hour (+2-3 hours in fridge)|
- 1 Box - Duncan Hinze Lemon Cake Mix
- 3 oz Lemon Jello (Gello)
- 3 eggs
- 2/3 cup Wesson Vegetable Oil
- 1 cup milk (2% preferred)
- 8-10 fresh lemons
- Powered sugar
- Wonder Cake Flour
- Angel Food cake tin (bundt style works best)
Before starting the cake itself, begin first with the lemon juice mixture.
Juice each lemon and strain out pulp and seeds from juice. You should have about 2-3 cups worth of juice. Then, slowly blend in powered sugar until the mix is a good balance between tangy and sweet.
Set aside in the fridge and next up is the cake itself.
Set the oven to 350 to preheat. Start the batter by smoothing the cake mix, eggs, oil, milk and Jello for about five minutes on medium to high speed.
While the batter is mixing, spread the cake flour onto the pad liberally and evenly.
Once the batter is done, pour into the tin and bake for 50-60 minutes. Don't be afraid to poke the cake with a tester to make sure the cake is thoroughly baked.
Once it's done, cool the cake for 7-8 minutes in the tin, then invert the cake and let it cool completely.
Next, put the cake on a surface that you don't mind getting messy. Take a thin stick or knife and poke holes into the top of the cake all the way to the bottom. Pour the lemon juice mix gently over the cake. Try to get the cake to absorb as much of the mix throughout.
(Optional) Once the cake is saturated, take a left over lemon and cut into slices and garnish the top of the cake with them.
Lastly, refrigerate the cake for 2-3 hours before serving.
This recipe was brought over from Lebanon by my great great grandmother and updated with each generation. The cake is now a staple dessert served at the University of Montana after winning a family recipe competition. The cake is a bright, sweet, tangy dessert that is great for pot lucks, birthday parties, or just as a guilty pleasure for yourself.