Lemon Jello Bundt Cake

This is by far one of the easiest cakes to make and great for the beginner's confidence building experience. It's a delicious blend of sweet and tart and adds the perfect finish to any family meal. It travels well for a picnic or to take to a covered-dish celebration.

Ingredients:

Cake:

• 1 pkg. (18.25 oz.) plain yellow cake mix
• 1 small pkg. (3 oz.) lemon gelatin
• 2/3 cup Mazola Corn oil
• 2/3 cup hot water
• 4 large eggs

Glaze:

• 1 cup confectioner's sugar, sifted
• 2 Tbsp. fresh lemon juice (from 1 lemon)
• 1 tsp. finely grated lemon zest (from 1 lemon)

Directions:

Directions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease and flour a 12-cup Bundt pan. Shake out the excess flour. Set the 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 the mixer speed to medium and beat for 2 minutes more, scraping down the sides if 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 the pan in the 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, 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 into the center. Slice and serve warm, or let it cool before slicing.

Store this cake, covered in plastic wrap or under a cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Variations: Experiment with other flavors of Jello. The glaze may be made using just milk or cream for other flavors of cake.

Source: One of the last Home Economics classes at my daughter's high school. It's really sad that classes like Home Economics and Shop are no longer part of the curriculum in the schools of today. Our young people's lives will be much harder as they need to know the simple day-to-day, life-supporting skills that would have been learned in those classes.

By Julia from Boca Raton, FL