- 1 cup boiling water
- 1 package white cake mix (2-layer size)
- 1/2 cup cooking oil
- 4 eggs
- 1 tspn lemon extract
- Lemon glaze ( see below)
In a large bowl, combine cake mix, oil, eggs, and lemon extract. Beat until smooth. Add jello, a little at a time, beating well after each addition. Pour into prepared pan. Bake for 50 minutes without opening the oven.
While the cake is baking, mix together 1 cup sifted confectioner's sugar with the juice and grated rind of 1 large lemon. When the cake is done, cool 15 minutes in pan. Remove cake and pour lemon glaze into pan. Then replace baked cake into Bundt pan to absorb glaze and finish cooling, approximately 15 minutes.
More "Lost" Bundt CakesJava Spice Bundt Cake (1973)
Harvey Wallbanger Bundt Cake (1973)
(Origin - "Bundt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)
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