Glazed Lemon Jello Cake
This is my take on my grandmother's Lemon Jello Cake
Calories per serving: 420kcal
Ingredients
Cake
- 2 1/3 cups *all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups white sugar
- 1 box lemon jello
- 4 eggs
- 3/4 cup vegetable oil
- 1 cup apricot nectar
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Glaze
- 1/3 cup sugar
- 1/3 cup lemon juice
- 1 1/2 tablespoons vodka
Topping
- 1/3 cup powdered sugar
Instructions
- Prepare a Bundt pan with Baker's Joy.
- Mix the ingredients for the glaze and set them aside.
- Preheat the oven to 350.
- Put all the ingredients in a large bowl or stand mixer.
- Mix the ingredients very well, being sure to scrape at the sides and bottom of the bowl
- Pour the mixture into the prepared pan and bake for 30 minutes or until a toothpick comes out clean. Let it rest in the pan for about 10 minutes.
- While the cake is still warm, remove it from the pan and put it on a cake rack under a sheet pan. Using a pastry brush, paint the cake with the glaze until all the glaze is used up.
- Let the cake come to room temperature then dust with powdered sugar.
Notes
If you don't want to use vodka, replace it with water.
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