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LEMON LOVERS CAKE: Yellow cake mix (don't follow the mix directions on cake or Jell-O boxes) 3/4 cup water, 3/4 cup oil, 1 reg. size package lemon Jell-O, rind of about 1/3 of lemon. 4 eggs. Beat all together till thick. Pour in greased 9 x 13 pan, bake 350o for 30-35 min. Test with toothpick. While baking grate another 1/3 lemon & use the juice of 1/2 lemon & bottled lemon juice to equal 1/4 cup liquid. Beat in 1 1/3 cup powder sugar till thin glaze. You can add more lemon juice a tsp. at a time if more liquid is needed. Immediately poke holes in hotcake with large fork tines all over. Spoon glaze over cake slowly using back of spoon to spread glaze to penetrate. Set aside & cool completely. This is delicious just as made, but when serving large group, make richer & serve smaller pieces by adding an additional topping below.
LEMON TOPPING: Beat 1 can (14 oz.) Sweetened Condensed Milk with the juice & rind of remaining lemon plus enough bottled lemon juice to make a 1/2 cup juice. Beat these ingredients together & fold in 3/4 of 8 oz. whip topping. It will firm up for slicing while chilling. When set take the remaining whip topping & spread a really thin coat on top & sprinkle with yellow sugar. BEST made the day before so flavors mellow. NOTE: This cake is even more delicious the 3rd day!
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