Lemon Dessert Cake
Lemon Dessert Cake is an moderately easy dinner. Made with 1 (3 oz.) pkg. lemon jello, 1 c. boiling water, 1 pkg. duncan hines lemon supreme or yellow cake mix, 3/4 c. mazola corn oil and 4 eggs, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Preheat oven to 350°. Dissolve lemon Jello in boiling water.
Set aside to cool.
In a large bowl, combine cake mix and corn oil.
Add eggs one at a time, mixing well after each addition.
Add cooled lemon Jello to batter and pour into a greased and floured 9 x 13-inch pan.
Bake at 350° for 15 minutes.
Reduce heat to 300 ° and bake 30 minutes longer.
In a medium mixing bowl, combine powdered sugar with lemon juice and mix well.
Remove cake and pierce all over with a 2 tined fork.
Spread icing over cake while cake is hot.
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