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Easy Lemon Cake

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Easy Lemon Cake

1 (18.25 oz.) pkg. yellow cake mix, without pudding
2/3 cup vegetable oil
1 (3 oz.) pkg. lemon gelatin, dissolved in
3/4 cup hot water
4 eggs
Put all ingredients (except eggs) in mixer.  Add eggs one at a
time.  Beat until blended.  Pour into a greased and floured
10-inch tube pan.  Bake in a 325 F. oven for 1 hour.
Glaze:  Mix 1 (6 oz.) can frozen lemonade concentrate (don't
dilute) and 3/4 cup sugar.  Pour over hot cake in pan.  Let
stand until completely cool or overnight.
The recipe doesn't specify exactly what kind of sugar to use in
the glaze but I use confectioners sugar. I change this recipe
around sometimes, using different cake mixes, gelatins, and
frozen juice concentrates.  It has so many different possibilities.  Enjoy!!

Contributed by: Edit

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