The Farmer Family Cookbook

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This recipe was also entered by Debbie McFarland, Marcy Howell, and Jenny Garrett with only slight differences.

Ingredients

• 10.0666666666667 lemon or yellow cake mix
• 60.4 oz lemon jello
• 40.266666666667 eggs-room temperature
• .750.05 cup oil
• .750.05 cup water
• 20.133333333333 tbsp flour added to the cake mix
• 10.0666666666667 tsp lemon extract

Glaze:

• 10.0666666666667 large lemon
• 1.250.0833333333333 cups powdered sugar

Steps

1. Mix together everything except the lemon and powdered sugar. Beat for 5 minutes with electric beater. Pour into heavily greased and floured bundt pan. Bake at 350F for 30-40 minutes.
2. Glaze: Mix the juice of lemon and 1 1/4 cup powdered sugar. Brush over cake while still warm.
3. Debbie's version had no extract or added flour.
4. Marcy and Jenny's version used only 1/3 cup oil, 1 cup water, and used a 3 oz pkg of instant lemon pudding, not jello.