For a lemon cake recipe, may I suggest my wife’s world-famous and insanely good Lemon Ahead Cake?
1 sm. (3 oz.) package lemon Jello
1 cup water
4 eggs
3/4 cup vegetable oil
pinch of salt
1 box lemon cake mix (Duncan Hines)
2 cups confectioners sugar
1/2 cup lemon juice
Dissolve package of lemon Jello in cup of boiling water. Let cool. In large bowl, beat eggs lightly. Add oil to eggs and a little pinch of salt. Add cooled Jello. Add cake mix. Beat 2 mins. Pour into 13x9x2” greased pan. Bake 350 degrees for 30-45 mins. Pierce w/ fork every 2” while hot. Mix confectioners sugar with lemon juice and pour over cake while hot. Better if baked two days ahead, for the cake to become well-saturated (hence the name).