I want to have a recipe named after me someday. Wouldn’t that be super cool? Actually Mamaw’s Lemon Cake is really Aunt Jenny’s Lemon Cake.  They were sisters who loved well. Loved their husbands, children, grandchildren and great-grands.

I am thankful that I knew them.  Mamaw would bake this cake for us when we came to Nocona. My boys love it.  It is my go-to cake for some of them for their birthday.  I also have frozen this cake whole as it freezes beautifully.

This is a great cake to serve at a Ladies Luncheon or for a Faculty Luncheon-  looks so pretty all sliced up on a silver tray.

It is a perfect cake to slice after dinner and satisfy your sweet tooth.  Also a nice finish after a summer BBQ.

Don’t forget to take pictures on the birthday with the cake. These are fun.

Look at the icing puddling around the base -yummy-licious!

It is great to see this one growing up!

Basically Mamaw’s cake is a white cake mix and lemon jello,

Eggs

Juice from fresh lemons

Oil and Lemon extract

This all mixes up to make a wonderfully moist cake. Here’s the recipe.

Ingredients

• 1 box white cake mix

• 1 box lemon jello

• 4 eggs

• 3/4 cup water

• 3/4 cup oil

• Juice of 1/2 lemon

• 1 tsp lemon extract

• I also add the zest from the Lemon I juiced.

Icing

• 2 cups sifted powdered sugar

• Juice of 2 lemons

• Zest these same lemons- so fresh tasting.

Instructions

For the Cake

1. Mix all the ingredients above in a mixer and pour into a greased Bundt cake pan.

2. Bake at 350 degrees for 30-35 minutes.

For the Icing

1. Pour over the cake while it is still warm. You can also make the icing a little thicker by not adding so much lemon juice. Your choice.