Juicy Lemon Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package lemon cake mix
1 (3 ounce) package lemon Jell-O gelatin
2/3 cup canola oil
2/3 cup hot water
4 large eggs
GLAZE
2 cups powdered sugar, sifted
4 tablespoons lemon juice
1 teaspoon lemon zest

Preparation

Preheat oven to 350. Grease and flour a bundt pan and shake out the excess flour.
Place all the cake ingrredients in a bowl and beat on high speed until batter is thick, about 3 minutes. Stop mixing halfway through to scrape the batter down off the sides.
Pour batter into prepared pan and place on the center rack in the preheated oven.
Bake the cake for 40 minutes, until it is light brown and beginning to pull away from the sides. Remove from oven and cool in pan for 10 minutes.
Prepare the glaze by combining all 3 ingredients.
Remove cake from pan. While cake is warm, use a very thin skewer and poke holes over the top of the cake. Slowly spoon glaze over the cake. The glaze will seep into the holes and will also drizzle over the sides and center.
This cake is wonderful warm or cool.