Evie's Lemon Cake



1 small package instant lemon pudding or lemon Jell-o

1 package lemon velvet cake (Mom uses Duncan Hines)

4 eggs

¾ cup vegetable oil

¾ cup water

Grated lemon zest from 1 lemon


2 cups powder sugar

1/3 cup lemon juice 

3 tablespoon cold water

2 tablespoons melted unsalted butter


1. Preheat oven to 350 degrees.

2. Mix cake ingredients in large bowl and beat with hand mixer for five minutes.

3. Pour into greased 9- by 13-inch baking dish (like Pyrex).

4. Bake for 25 minutes at 350 degrees or until a toothpick inserted in the cake comes out clean.

5. While the cake is baking, mix together topping ingredients in a measuring cup to make it easier to pour.

6. When the cake comes out of oven, pierce it all over the top with a fork, then slowly pour the topping over the whole surface. You may have to wait a moment to let some of it soak into the cake before pouring the rest but use it all up. Slice and serve.

Note: This cake freezes very well. Wrap in plastic wrap and then place in a freezer bag or foil.