One of my favorite recipes as a kid was my mom’s lemon cake. This cake is incredibly easy to make, and bakes perfectly every time … moist and tart. I prefer to serve the cake cold, which makes it a great, light treat on a summer evening.

Cake

Preheat oven to 350°.

• 1 3/4 cups flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt

Put dry ingredients in mixer and stir until combined.

• 1 cup milk
• 4 eggs
• 3 oz package lemon jello
• 3/4 cups vegetable oil
• 1/2 teaspoon lemon flavoring
• 1/2 teaspoon vanilla

Add remaining ingredients and blend well.

Grease and flour a 13×9” glass baking dish, and pour cake into dish. Bake 30-35 minutes, until a toothpick comes clean.

Frosting

• 2 c powdered sugar
• zested rind and juice of 1 lemon

Mix frosting ingredients in a small bowl. Poke cake numerous times with a large fork, then pour frosting over the cake.

Cool completely before serving.