Good Eating Monday: Lip-Smacking Glazed Lemon Cake!

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This is one of my absolute favorite 10 x 13 snack cake recipes! It's moist, full of lemony goodness and super easy!
It's a vintage Jello recipe calling for a lemon cake mix, a lemon jello, water, eggs, oil & lemon juice plus confectioners sugar for the glaze!
I made one this past Sunday for someone's birthday who happens to love anything lemon, so I got some pictures!


Vintage Glazed Lemon Cake
Ingredients:
1 box Lemon Cake Mix
1 3oz box Lemon Jello
1 cup water
1/2 cup oil (or sub unsweetened applesauce for less fat)
3 large eggs, beaten
2 Tablespoons lemon juice


Glaze:
2 cups Confectioners sugar
5 Tablespoons lemon juice
Optional: 1 teaspoon lemon zest

Directions:
Spray a 10 x 13 baking pan with oil cooking spraying.
In a large bowl: mix water, oil & add dry ingredients. Beat for 1 minute with electric beater. Add beaten eggs & lemon juice.
Pour into pan and bake at 350 degrees for  35 to 45 minutes.
While cake is baking, prepare glaze.\
Once cake is done, remove from oven & place pan on cooling rack.
While cake is hot, immediately prick top of cake with wooden toothpicks. (It will take several. Switch toothpicks each time one gets too gooey to poke smoothly. Take 4 or 5)
Then drizzle glaze over top slowly. It will absorb into cake.
Allow cake to fully cool, then cover & chill in frig till serving time.
(photo is finished cake)

Hint: Cake flavor is best is made ahead one to two days. Refrigerate any leftovers.

Cake Cut & Packed for Hubby to take to Bible Study:
Being a snack cake, it's easy to eat with your fingers!


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