Recipe: Lemon Cake with Two Toppings - Lemon Glaze or Lemon Sauce (using cake mix, 1960's)

LEMON CAKE WITH TWO TOPPINGS

"Back in the mid 1960s, there was a recipe making the rounds It begins with a yellow cake mix and some lemon gelatin. Then it can be served two ways. One calls for mixing lemon juice and confectioners' sugar which you pour over the cake (after poking holes in the top) while the cake is warm. The other requires a Lemon Sauce to pour over pieces of the cake when served. It's up to you. If you choose to poke holes in the warm cake to glaze it you can rename it a Poke Cake. We prefer serving it cooled with the Lemon Sauce."

1 (2-layer size) box yellow cake mix
1 (4-serving size) box lemon gelatin
4 large eggs
3/4 cup vegetable oil (we used canola)
3/4 cup water
Lemon Sauce (optional, recipe follows)
Lemon Glaze (optional, recipe follows)

Preheat the oven to 350 degrees F. Grease and flour a 13x9x2-inch baking pan. Set aside.

In a large bowl, whisk together the (dry) cake mix and (dry) gelatin. Add the eggs, oil and water and beat on the medium speed of an electric mixer about 2 minutes. Pour the batter into the prepared pan.

Bake in the center of the oven 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.

IF USING LEMON GLAZE:
Let the cake stand about 20 minutes, then poke the top of the cake all over with a fork and pour the glaze over it. Cool to room temperature before cutting and serving.

IF USING LEMON SAUCE:
Let the cake cool completely in the pan. Then, serve about 1 1/ 3 tablespoons warm sauce over each serving of cake.

LEMON GLAZE
(makes about 1 1/ 4 cups)

1/2 cup fresh lemon juice
2 cups confectioners' sugar

In a bowl, beat the juice and sugar together with a wooden spoon or an
electric mixer on low speed until thoroughly blended.

LEMON SAUCE
(makes about 1 cup)

1/3 cup sugar
1 tablespoon cornstarch
1 cup water
2 tablespoons butter
1/2 teaspoon fresh-grated lemon zest
1 1/2 tablespoons fresh lemon juice
Pinch salt

In a heavy saucepan, combine the sugar and cornstarch. Slowly whisk in the water making sure no lumps remain. Cook over medium-low heat, stirring, until thickened. Remove from the heat and stir in the butter, lemon zest, lemon juice and salt. Serve warm.

Makes 1 (13x9-inch) cake, 12 servings
Source: Ft. Lauderdale Sun-Sentinel, August 28, 2008