Barbara Hill, Sanger, California, sends a recipe with some delightful directions in response to a request for a Lemon Jell-O Cake Recipe from the 1950s or '60s.
My Lemon and More Lemon Poke Cake Recipe
1 box (regular size) cake mix, any brand
1 box (small size) lemon gelatin
3/4 cup vegetable oil, fresh
3/4 cup water, tap is fine
4 eggs (hope you have a chicken)
2 cups confectioner’s sugar
Zest of 1 lemon
Juice of 3 lemons
Heat oven to 350°F. Grease and flour 9-by-13-inch pan; set aside.
Mix well the cake mix, lemon gelatin, oil and water; add eggs one at a time and stir the thing very well. I use a wooden spoon. You can use your mixer if you want. Too many dishes to wash!
Pour into prepared pan. I always use glass, but you can use metal. Just be sure your pan is extremely clean.
Bake your cake at 350°F for about 35 minutes. Check after 30 minutes. Poke the top; if it comes back, it’s probably done. Use a toothpick anyway to make sure the middle is done.
While cake is baking, prepare the icing. Zest the lemon, add to sugar. Juice lemons and add to sugar mixture. Mix well.
Remove cake from oven and poke holes, about half inch deep, all over the cake; as many holes as you can. I use a table fork, but you could use the small end of chopsticks for bigger holes; depends on how much icing you want. Pour icing over the cake right away.
Let your cake sit for some time. The sugar will set, and the cake will be easier to cut.
This will be the hard part, waiting for the icing to cool. Go to a movie or take a nap.
Don’t tell anyone you are baking this cake. Just surprise everyone. Whipped cream goes well on top. Remember to always use confectioner’s sugar when you whip cream. It melts better and holds its shape better.
Good luck with your lemon poke cake, and stay happy in your kitchen.