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Lemon Cake is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 - 18 1/2 ounce package yellow cake mix
1 - 3-ounce package lemon flavored gelatin
3/4 cup vegetable oil
4 eggs, beaten to blend
1/2 cup water
1/4 cup fresh lemon juice
1 cup sifted powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
Preheat oven to 350 degrees. Grease and flour a 6 cup Bundt pan. Using an electric mixer, beat first 6 ingredients in a large bowl until smooth, about 4 minutes. Pour batter into prepared pan. Bake until tester inserted in center comes out clean, about 45 minutes. Cool cake in pan 25 minutes. Invert cake onto wire rack and cool completely. Stir together sugar, 3 tablespoons lemon juice and peel in medium bowl until sugar dissolves. Pierce cake with a fork. Spoon glaze over, allowing some to drip down the sides.
Serves 10 to 12.
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