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Fresh Lemon Cake
Hamakawa-Smith Family, Aiea, HI
“This recipe has been a family favorite for over 50 years. We love the bright citrus flavor and lightness of this cake, even after a huge meal. The cake also travels well for potlucks and tailgating parties.” Jean Hamakawa
INGREDIENTS PREPARATION
Serves 24
Cake:
1 box yellow cake mix
1 small box lemon Jell-O 3⁄4 cup water
3⁄4 cup vegetable oil
4 large eggs
Grated zest of 1 lemon
Glaze:
2 cups confectioners’
sugar, sifted
Juice of 2 lemons Grated zest of 1 lemon
1. Tomakethecake,preheat oven to 350°F. Grease a 9- by 13-inch baking pan.
2. Placethecakemix,Jell-O, water, oil, eggs and lemon zest in a large bowl. Using a handheld mixer fitted with the beater attachment, beat on medium speed until well blended, about 2 minutes (the batter will be a bit runny). Pour the batter into the pre- pared pan.
3. Bakeuntilatoothpickinsert- ed into the center of the cake comes out clean, about 30 minutes.
4. Meanwhile, make the glaze: In a bowl, stir together the confectioners’ sugar and lemon juice, then stir in the lemon zest until combined. Let the glaze stand until the cake is done.
5. Transferthecakepantoa wire rack. While the cake is still hot, prick the top all over with a fork. Immediately pour and spread the glaze over the top of the cake. Let cool completely in the pan.
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