Mom's Lemon Drizzle Cake
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.