There’s a funny story about how my family got the recipe for this cake from Auntie Helen. We had most of the recipe, but we didn’t know whether to use lemon jello or lemon pudding. Auntie Helen was in the hospital with a tube down her throat and couldn’t speak so we said “Blink once for jello, twice for pudding!”. She was in hysterics thinking it was the funniest thing ever and we found out it was jello. She ended up recovering and living many more years and we all had a big laugh about it together.
For the cake:
1 box lemon cake mix
1/2 cup canola oil
3/4 cup water
4 eggs, beaten
1 small package lemon jello
For the glaze:
2 cups powdered sugar
1/2 cup freshly squeezed meyer lemon juice
Preheat the oven to 350F.
Grease and flour the bottom and sides of a 9×13 cake pan
Mix the oil, water, eggs, and lemon jello together in a mixer. Add in the cake mix and mix on low for 30 seconds. Then mix on medium for 2 minutes.
Pour the batter into the pan and bake for 30-40 minutes, rotating once half way though.
While the cake is baking, mix together the powdered sugar and the lemon juice.
When the cake comes out of the oven, immediately poke holes all over it with a fork and pour the glaze over it, making sure to get it all the way to the edges and all over the cake.
Place the cake into the refrigerator for at least 3 hours, or overnight if you have the time. You can either take it out and eat it, or you can frost it. I don’t think frosting is necessary, but my husband likes it with marshmallow cream cheese frosting.
Marshmallow Cream Cheese Frosting:
Beat one 7oz. jar marshmallow fluff with 8 oz. room temperature cream cheese and 1 tsp. vanilla extract. If you want it a little sweeter, add powdered sugar to taste.