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lemon cake recipe

Tempt my Tummy Tuesday

Well, we are all moved in.  (Check out my new spice cabinet!) The move was uneventful, as far as moves go.  However, Gracie came down with a stomach flu on day two of the move process.  She is better, but my hubby is now down for the count.  I am praying the bug stays clear of me.  I am a hand sanitizing fool, right now!  Thanks for all the well wishes and prayers, this past week.   It is great to finally be “settled” after a long year of uncertainty and moves.  We feel truly blessed.

Today I am sharing a wonderful Lemon Cake recipe.  I have posted the recipe, in the past, and was reminded of it, this weekend.   It is  so lemony and wonderful!  This cake is perfect for summer and I hope you have a chance to make it, soon.  I will be making it again, very soon.  It is so good!

Lemon Cake

1 (18.25oz) lemon cake mix
3 oz pkg. lemon gelatin (I have seen it made with lemon pudding as well.)
3/4 c. vegetable oil
3/4 c. water
4 large eggs
dash of salt


1 cup powdered sugar
1/4 c. fresh lemon juice (about 2 lemons)

In large bowl, beat all cake ingredients together with electric mixer until smooth. Pour mixture into bundt pan prepared with nonstick spray. Bake at 350 degrees for about 45 minutes. Cool 10 minutes before removing to a serving platter. Meanwhile, prepare glaze by stirring together powdered sugar and lemon juice. Brush cake with the glaze.

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