LEMON LOAF CAKES

FOR THE CAKES:
3/4 cup boiling water
1 small (3 oz) pkg lemon flavored Jello
1 package (2 layer size) lemon cake mix
3/4 cup vegetable oil
4 eggs, slightly beaten
FOR THE LEMON GLAZE:
2 cups icing sugar (confectioner's sugar)
1/2 lemon juice (bottled is fine)

TO PREPARE THE CAKES:
Preheat oven to 350 degrees F. Grease and flour 2 (7x4-inch) loaf pans.

Dissolve Jello in boiling water and cool at room temperature (about 20 minutes).

Combine Jello mixture with the dry cake mix, slightly beaten eggs, and oil. Divide and pour into prepared pans.

Bake at 350 degrees for 30-35 minutes.

TO PREPARE THE LEMON GLAZE:
Meanwhile, combine the icing sugar with lemon juice; set aside.

TO GLAZE THE CAKE:
After cakes have cooled for 10 minutes turn out onto a piece of plastic wrap large enough to wrap the cake in. Prick all over with a fork or skewer and pour the glaze over the cakes, it will sink in. Completely wrap when cool. I suggest refrigerating and making a day ahead of serving to meld and 'mature'.

TO SERVE:
Lovely with fresh fruit on the side, but be sure to serve the cake at room temperature. This loaf cake is also useful as a base for a lemon trifle. aha! if interested in lemon trifle please ask- it is divine.