nch cake pans, tapping out excess flour.
Whisk flour, lemon zest
fter each addition. Add the lemon juice, zest, and baking powder
Beat ingredients for 2 minutes.
Pour into a greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 30 to 40 minutes.
Test for doneness.
Remove cake from oven and while still hot, poke holes in cake with a fork.
Pour on the frosting.
lour.
Place all the cake ingrredients in a bowl and
Beat lemon jello, eggs and water 2 minutes.
Add lemon cake mix and cooking oil.
Beat 2 minutes.
Bake in 9 x 13-inch pan. Ten minutes before cake is done, mix powdered sugar and lemon juice.
Remove cake from oven and place on cooling rack in pan. Use fork and make holes halfway through cake.
Do entire top of cake this way.
Then pour lemon juice mixture on top of cake into the holes and along the edges of the pan.
Bake at 350\u00b0 for 35 minutes.
Serves 12 to 15.
dd dissolved jello. Mix in lemon cake mix and beat for 2
In large bowl, add the lemon cake mix, eggs, lemon Jell-O, oil and water, mixing thoroughly. Pour into a 13 x 9 x 2-inch baking pan. Bake in preheated 350\u00b0 oven for 35 minutes. Remove from oven. Pierce with fork all over top of cake. Combine powdered sugar and lemon juice. Pour all over top of cake while hot. The longer this cake stands, the better it tastes.
Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
Pour crushed pineapple with juice over the cake in the pan.
Fold 1 package lemon instant pudding into 1 1/2 cups milk.
Fold this into 1 small carton Cool Whip.
Spread over cake.
Top with coconut! (optional).
Dissolve Jell-O in hot water.
Cool to lukewarm.
Add eggs (slightly beaten), oil and 1 cake mix and mix all together well for 2 minutes.
Pour into greased, floured pan (9 x 13-inch) and bake 1/2 hour at 350\u00b0.
Take cake from oven.
Prick holes in top.
Pour mixture of 1/2 cup ReaLemon juice and 2 cups powdered sugar over all.
Prepare cake mix as directed; add lemon pudding from box, eggs and oil; mix well.
Bake in tube pan at 350\u00b0 for 40 minutes or until done.
Beat for 2 minutes, lemon gelatin, 3/4 cup cold water and 4 eggs.
Add and beat for 1 minute, lemon cake mix and vegetable oil. Bake in 9 x 11-inch Pyrex cake pan at 350\u00b0 for 40 minutes.
Remove from the oven and after a couple of minutes, prick with a large fork and spoon the following over:
sugar and lemon juice.
Bake cake as directed on box.
Mix powdered sugar, lemon juice and oil.
Remove cake from oven and poke holes in cake with a straw or meat fork.
Pour glaze over top of cake.
Cool and enjoy.
Mix all together; beat 5 minutes.
Put into 9 x 13-inch greased pan.
Bake 40 minutes at 350\u00b0.
Remove cake from oven and poke all over top with fork.
Mix 1 1/2 cups powdered sugar with juice of 2 lemons.
Pour mixture over top.
Mix together lemon cake mix, eggs, lemon extract and oil.
Mix together package of lemon Jell-O and 1 cup hot water and add to above mixture.
Bake at 350\u00b0 for 30 to 45 minutes.
Mix together powdered sugar and juice of lemons (or ReaLemon).
Put toothpick holes in cake as soon as it comes out of oven.
Put icing on while cake is still warm.
Mix and bake lemon cake according to instructions.
Using a wooden spoon handle, poke holes in cake.
Mix one can of condensed milk with the lemon juice.
Mix with a mixer.
Using half of the mix, add the other can of condensed milk with the carton of Cool Whip.
Pour over cake.
Refrigerate until ready to use.
o 350\u00b0.
Make cake - sift dry ingredients together in
Dissolve Jell-O in boiling water.
Cool.
Mix lemon cake mix, oil and eggs.
Add Jell-O to cake mixture.
Bake according to directions on box.
To lemon cake mix, add drained pineapple and instant pudding. Fold together with a wooden spoon.
Add apples and nuts (if desired).
Bake at 350\u00b0 in a round pudding pan or pound cake pan until brown, soft and delicious.
Beat together lemon cake mix and eggs until smooth.
Fold in the lemon pie filling.
Bake according to the box directions.
Beat lemon cake mix, lemon instant pudding, 1/3 cup oil, 1 cup water and eggs with mixer for 2 minutes.
Pour into greased and floured Bundt pan and bake at 350\u00b0 for 50 to 60 minutes or in a greased and floured 9 x 13-inch pan for 40 to 45 minutes.