Lemon Cake

We had Jim's sister and brother-in-law over for the Oscars on Sunday. It was create-your-own panini night - delicious! I also whipped up a little dessert that I've made before and happened to have the ingredients on hand. Light and citrusy to get us ready for spring!

This Lemon Cake recipe came from a cookbook my sister gave me called Auburn Entertains. One of those spiral bound books that you see in gift shops in small towns, this book is a large collection of recipes contributed by members of the Auburn community and friends of Auburn University. Lots of fabulous recipes by traditional southern women and men, perfect for entertaining, southern style.

When my in-laws moved from Philadelphia to Raleigh, NC, my mother-in-law told me this great quote she heard, about how to be a southern woman.

"A good southern woman always has three casseroles in the freezer. One ready if someone dies, one ready if someone has a baby, and one ready if you just have too many cocktails in the afternoon." Just another reason why I have a special place in my heart for the real southern way of life!

I'm not normally a fan of cake mixes, but I found this recipe one day last summer when for some reason I really wanted to make a moist lemon cake. I scoured all my cookbooks until I came upon this recipe. It was delicious, and so easy.

Anyway, the recipe. Enjoy, and WAR EAGLE!

Lemon Cake

1 package Lemon Supreme (Duncan Hines) cake mix

1 package lemon jello

3/4 cup cooking oil

3/4 cup water

4 whole eggs

1 teaspoon lemon flavoring

Dash of salt

Preheat oven to 300 deg fahrenheit. Mix cake mix and jello. Add oil and water. Beat eggs one at a time. Add lemon flavoring and salt. Cook in floured, greased tube pan. Cook 1 hour, or until a cake tester comes out clean. Take out of pan while hot. When cooled, mix the juice of 2 lemons and 1/2 box confectioners sugar, and pour over top of cake.

I thinly slice a lemon and decorate the top of the cake with the lemon slices.