Del Mar Lemon Cake

It's funny how things get their names.  This recipe for delicious, moist lemon cake came from an old friend Pat Thomas.  She lived just a block from our house in Del Mar, and became famous for her lemon cake.  If you came to her house for dessert, she would serve you the lemon cake, and if you came to her home for bookclub, which we did many times, she would always have the lemon cake.  Thus, it's become known as Del Mar Lemon Cake.  It's great for those times when you're having unexpected guests over, as it only takes about 5 minutes to get it in the oven.  I hope you enjoy it.



                                                     Del Mar Lemon Cake

1-3oz package of lemon jello
1 package yellow cake mix with pudding.  If you can't find a cake mix with pudding in it, just a small package of lemon pudding to the mix.
3/4 cup water
4 eggs
2/3 cup canola oil

Mix all ingredients thoroughly and bake for 350 degrees for about 40 minutes.  I used a 9x13 pyrex pan, but you could also use a bundt pan.  The pyrex is easy, as you can cut it into squares for serving, and it freezes well.

While the cake is baking, mix the juice of two lemons and the zest of two lemons with about 2 cups of powdered sugar.  I added a little extra lemon juice from a bottle.

When the cake is done, remove from the oven, take a long fork and poke holes in the entire cake.  Then, pour the lemon juice mixture over the entire cake.  The holes allow the lemon juice to soak into the cake, and the result is a nice, lemony dessert.  When completely cool, sprinkle with powdered sugar, if desired.  Enjoy.

Thank you Marilyn for giving me this recipe and reminding me of where it comes from.