Cake, Desserts

Sally’s Lemon Jell-O Cake

The late Sally Schneeweis’ specialty. Contributed by Melanie Lundheim.

Preheat oven to 350 degrees. Grease and lightly flour bottom only of 13×9” pan.

1 package yellow cake without pudding in the mix (like Duncan Hines Moist Deluxe)
1 small package lemon Jell-O
4 eggs
Rind of 1 lemon
1/2 cup oil
1 teaspoon lemon extract

Dissolve Jell-O in 1 cup boiling water and add to the rest of the above cake ingredients. Beat well. Spread mixture in pan and bake at 350 degrees for 30 minutes. Leave in pan and puncture top of cake evenly with fork.

Glaze for top of cake:
Juice of 1 lemon
1/2 teaspoon rum flavoring
1 cup powdered sugar

Mix glaze ingredients and pour evenly over fork-punctured cake when cake is hot.