Mary's Lemon Cake
Contributed By: Mary Kemmling
Preheat oven to 350°
1 box lemon or yellow cake mix (I prefer lemon)
small box lemon Jell-O
3/4 cup oil
3/4 cup lemon juice
1 cup finely chopped nuts (any kind)
Spray bundt pan with Pam or other spray
Bake @350° 35-50 min. (ovens may vary) & check doneness in the center with toothpicks
While cake is baking prepare glaze:
1/4 lb (1 stick) butter or margarine
1/2 to 3/4 cup sugar
1/2 cup lemon liqueur (Lemon Head, Lemoncello, or Lemoncini)
Bring to boil just until sugar melts.
Remove cake from oven, poke holes with ice pick & pour 1/2 of glaze all over.
Wait 1/2 hour, invert on plate, poke more holes & pour remainder of glaze all over.
Variations: Try using a small vanilla pudding instead of the Jell-O & 1 cup of milk instead of the lemon juice. Use whiskey instead of liqueur in the glaze. Or, try chopped almonds instead of walnuts, etc., in the mix & amaretto instead of whiskey for glaze. These are all yummy!