Danish Lemon Cake
|Lemon gelatin||10 Gram|
|Cooking oil||3⁄4 Cup (12 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Lemon juice||4 Tablespoon|
|Yellow cake mix||3 Ounce|
|Lemon extract||1 Tablespoon|
|Melted butter||2 Tablespoon|
Preheat oven to 350 degrees.
Dissolve gelatin in 3/4 cup boiling water; cool.
Add oil and cake mix, blending thoroughly.
Add eggs, one at a time, mixing well.
Add lemon extract.
Pour batter in greased and floured tube or round pan.
Bake for 50 minutes or until cake tests done.
Remove cake from pan while warm.
Combine all remaining ingredients.
Punch holes in warm cake with wooden pick; cover with sugar mixture.