Vegetable oil spray for misting the pan
Flour for dusting the pan
1 pkg (18.25 oz) yellow cake mix
1 pkg (3 oz) lemon gelatin
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs
Glaze
1/4 cup confectioner's sugar, sifted
2 tablespoon fresh lemon juice (from 1 lemon)
1 teaspoon finely grated lemon zest (from 1 lemon)
Preheat oven to 350 F. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set pan aside.
Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed for 2 minutes more, scraping sides down as needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place pan in oven.
Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
Meanwhile, prepare the glaze. Combine the confectioner's sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth.
Run a long sharp knife around the edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and in the center. Slice and serve warm, or let cool before serving.
My sister-in-law Jaime gave me this recipe along with a very nice Bundt pan from Williams-Sonoma's gold-touch line. Shes says, "Scott and I always eat this [cake] with strawberries and whip cream like strawberry short cake. It is so good."
