Lovely Lemon Loaded Goodness

I got this recipe from my mother's neighbor in Fayetteville and I've seen it floating around the web for some time now. I tried this lemon cake recipe last year and was disappointed with the result. It wasn't nearly as lemony as Ms. Enid's. I re-read the recipe again this year and realized I missed a crucial step in my previous cake. This cake is really all about the lemon glaze you drench over the cake. In order for the lemony goodness to penetrate the cake you must take a skewer or chopstick and punch small holes through the cake and then your lemony mixture of lemon zest, lemon juice and powdered sugar can thoroughly melt it's way through the cake. Oh my goodness. It's so good.

My father-in-law loves most lemon things and I thought he'd enjoy this recipe for Father's Day. It's such an easy recipe and great for summer. I love to throw the cake in the fridge and pull it out with some nice iced coffee.

I'm posting a recipe off a cooking site that I found that features almost the exact recipe from Enid. I used a 9x13 cake pan instead of the jelly roll pan. It turned out great

Quick and Easy Lemon Cake - Pinch My Salt

Nana’s Lemon Jello Cake
1 package yellow cake mix
1 small package lemon jello
3/4 C. water
4 eggs, well beaten
3/4 C. oil
glaze:
Juice and zest of 2 lemons
2 C. powdered sugar
1. Preheat oven to 350 degrees. Butter and flour a 18 x 13-inch jelly roll pan.
2. Pour cake mix and lemon jello powder into a large bowl; whisk together to remove any large lumps. Stir in the water then add eggs and oil. Blend, using a wooden spoon, with 50 strokes. There will be lumps, this is ok.
3. Pour batter into a greased and floured jelly roll pan; smooth batter with a spatula so that it is even. Bake 25 minutes at 350 degrees, checking after the first 20 minutes.
4. While cake is baking, mix together powdered sugar. lemon juice and zest.
5. While cake is still warm, pierce with fork all over then spread glaze evenly over the top. Allow to cool, then cut into squares and serve.