Lemon Cake

(by Julia Tagliere)

1 package lemon velvet or cream cake mix

1 package lemon Jell-o

3/4 c. water

4 eggs, beaten

3/4 c. vegetable or peanut oil

2 c. confectioners’ sugar

juice of 2 lemons

Preheat oven to 350 F.

Combine cake mix, Jell-o, water, eggs, and oil.

Pour into a greased 13 x 9 pan.

Bake for 35 minutes.

While cake is baking, combine confectioners’ sugar and lemon juice.

Remove cake from oven and prick all over with a toothpick.

Pour syrup over hot cake.

(Read Culinary Optimism, the story that accompanies this recipe.)