Luscious lemon cake

Ingredients

Cake :

• 1 (18.25-ounces) Duncan Hines yellow cake mix
• 1 (3-ounces) pkg lemon jello
• 4 eggs
• 3/4 cup vegetable oil
• 3/4 cup water
• 1/4 teaspoon lemon extract

Glaze :

• 1 cup pwd sugar
• 4 tablespoons lemon juice (use real lemon juice - it does make a difference)

Frosting :

• 1 (7.2-ounces) Betty Crocker Homestyle Fluffy White frosting mix (see below)
• 1 pint (2 cups) whipping cream
• 1 teaspoon pure lemon extract
• a few drops yellow food coloring, if desired

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Preparation

• To Make the Cake:
  Combine the cake mix, jello mix, eggs, oil, water and lemon extract. Mix and bake according to package directions.
• For the Glaze:
  Combine the pwd sugar and lemon juice. While cake is still hot, poke holes in it, all over with a fork. Pour the glaze mixture over the hot cake. Cool on a wire rack.
• To Make the Frosting:
  Combine the frosting mix, whipping cream and lemon extract in a large bowl. Cover and chill for at least one hour. Whip up the frosting with an electric mixer on high, until thick and soft peaks form. This will only take a few minutes. Frost cake. Store the cake in the refrigerator.

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