Monday, October 22

Good Eating Monday: Vintage Glazed Lemon Cake!

Greetings! Welcome to another wonderful fall week in October and Good Eating Monday!
Today's Good Eating recipe is a vintage Jello recipe that's from the 50's.
It's a snack cake baked in 13x10 pan. Some might call it a type of "poke" cake. Once the cake is baked, a thin lemon glaze is poured over the tooth-picked surface of the cake while it's still hot, so it quickly absorbs.
You can use fresh lemons or bottle lemon juice. I like to add a little lemon zest with a hand-grater to both the cake and the glaze.
It's served chilled and is deliciously lemony.
And I'm not even fond of lemony stuff in general---but I love this cake!
Vintage Glazed Lemon Cake

1 box lemon cake mix
1 3 oz package lemon jello (reg or sugar-free)
1 cup water
1/2 cup salad oil (Or sub 1/2 cup unsweetened applesauce for lower fat.)    
3 eggs, beaten
2 Tablespoons lemon juice
2 cups confectioners sugar
5 Tablespoons lemon juice
Optional: fresh lemon zest to taste

In bowl, mix water & oil (or applesauce). Add dry ingredients. Beat with mixer for 1 minute. Add beaten eggs & lemon juice. Beat again until well mixed and smooth. Pour into a oil-sprayed 10x13 baking pan and bake at 350 for 35 to 45 minutes. Remove. While cake is still hot, poke all over the cake top with a toothpick until evenly covered with pokes. Mix together glaze & spread over top. Glaze absorbs.
Let cake cool, then chill at least a couple hours before serving.
For best flavor, make a day or two ahead. 
After Glaze

The poking process works easier if you use several toothpicks, since they quickly get sticky and start pulling up cake. Just switch to a fresh tooth-pick as soon as that happens and your holes will stay neat and clean. You don't want huge holes and torn up cake!

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