Title: Lemon Cake
Categories: None
Yield: 1 Servings

1 White cake mix
1 pk (3 oz.) lemon jello
2/3 c Water
2/3 c Oil
4 Eggs
1 ts Lemon extract

Beat all ingredients together at high speed until fluffy. Pour into greased
large loaf pan. (I used a disposable "giant' loaf pan) Bake for 1 hour at
325F. While hot, poke lots of holes with a long-tined fork or a skewer ( I
poke all the way to the bottom) and glaze with 1 C. confectioner's sugar
mixed with 4 T. lemon juice.
Posted to JEWISH-FOOD digest V97 #010

From: Paula Miller Jacobson

Date: Sat, 11 Jan 1997 02:29:10 -0500