Del Mar Lemon Cake

When I first moved to the San Diego area in 2000, I was told about the famous Del Mar Lemon Cake. Ron and I bought an old house in Del Mar, tore it to the ground, and rebuilt a beautiful home in the heart of old Del Mar. I can't remember who first told me about the famous lemon cake, but I made it for the first time about 10 years ago, and instantly loved it. I am a lemon freak. I love anything lemon. In fact, I recently made some delicious lemon curd which I intended to use as a filling on crepes I had made and frozen. Unfortunately the lemon curd was gone before I got to use it for the crepes. A little taste here, a little taste there, over about three days, and the lemon curd was gone. That's dangerous stuff for me to keep around.

Back to the lemon cake. Recently our book club member Pat, hosted our book discussion, and one of the tasty items she served was Del Mar Lemon Cake. Oh boy, it was good. I can't wait to make it again. It's so moist and lemony you will just love it. She sent me the recipe, and here it is for all to have. I have never frozen it, but I think it will freeze well. Cut it into squares, let it cool, then freeze. I hope you enjoy it.


Del Mar Lemon Cake

1 3-oz package lemon Jello
1 package yellow cake mix with pudding
3/4 cup water
4 eggs
2/3 cup canola oil

Mix ingredients together and pour into a 9 x 13 inch pan. Bake at 350 for about 40 minutes. While the cake is baking, grate the rind from and juice two lemons. Mix with powdered sugar. When you remove the cake from the oven, take a long-tined fork and pierce the cake all over. Pour the lemon/sugar glaze over the hot cake.

Glaze
zest of 2 lemons
juice of 2 lemons
2 cups powdered sugar, sifted

Enjoy!
( cake can be made in either a bundt pan or rectangle pyrex pan. I prefer it in the pan, then cut into squares. You get more lemon flavor.)