Ingredients:
1 Package Yellow Gluten-Free Cake Mix
1/4 Cup Lemon Gelatin
2/3 Cup Orange Juice
1/2 Cup Vegetable Oil
3 Large Eggs (I use Egg Beaters)
1 Cup Confectioners Sugar, sifted
1 Medium-Sized Lemon

Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with vegetable oil. Mix the cake mix, lemon gelatin, orange juice, oil and eggs in a large mixing bowl. Mix on low for 30 seconds, then beat on medium for 1 1/2 to 2 minutes until well blended. Pour the batter into the prepared pan.

Bake the cake 45 to 50 minutes, until it is golden brown and the top springs back when lightly pressed. Transfer the pan to cool on a wire rack. Using a wooden skewer, poke about 15 holes in the top of the cake.

To make the glaze, place the confectioners’ sugar in a small bowl. Rinse the lemon and pat it dry, then grate the zest from the lemon into the bowl with the sugar (you should have about 2 teaspoons). Cut the lemon in half and squeeze the juice through a fine sieve into the bowl (you will get about 2 tablespoons of juice).

Whisk the lemon juice and confectioners’ sugar together until the glaze is smooth. If there is not enough lemon juice, add 1-2 teaspoons of water to thin the glaze.

Slowly spoon the glaze over the cake , letting it soak into the holes before adding more.

Slice and serve the cake while it is still warm. I made this cake for Easter dessert and Ammon called it Lemon Orange Yumminess.

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{ 4 comments… read them below or add one }

AngieN24 April 14, 2012 at 9:18 pm

This looks delicious. I made a similar non GF version for Easter, but I bet my GF friend would appreciate this a lot! Thanks for posting the recipe! =D

Jaime May 16, 2012 at 9:15 pm

Thank you for posting gluten free recipes. My husband has been GF for about a year now, and he misses his treats. I’ll have to try this recipe this weekend just for him. We’ve also tried the Bob’s Red Mill chocolate brownie mix & the chocolate chip cookie mix & he loves both of those. Always fun to switch it up, and make something that is more homemade, so I will definitely be making this. Thank you!

Lauren August 31, 2013 at 5:42 pm

You never mentioned how much vegetable oil to use!!

leanneja September 1, 2013 at 8:26 pm

I’m so sorry I left the vegetable oil out. It’s 1/2 Cup vegetable oil.

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