AUNT LOUISE'S LEMON SUPREME CAKE - my favorite cake ever!

Each time I am near a citrus tree in bloom, I can think of none other than Aunt Louise's Lemon Supreme Cake. I smell this cake and it brings me back to my newlywed days in Clearwater, Florida in the early 1980's, where when the orange trees were blossoming and the aroma in the air was mouthwateringly divine!

This morning, while watering my plants, I noticed a pile of teeny pearl-sized lemons on my new Meyer Lemon Tree and thought of my aunt and her wonderful lemon cake. Aunt Louise used to bring a Lemon Supreme Cake to most family functions and coming from a large family, we had a lot of gatherings! Thank you, Aunt Louise, for sharing your recipe so many years ago.  It is my absolute favorite dessert of all time.

AUNT LOUISE'S LEMON SUPREME CAKE

Cake Ingredients
1 package Duncan Heinz lemon supreme cake mix
1/2 cup vegetable oil
1/2 cup water
1 package lemon jello
4 eggs, room temperature

Beat eggs, add all remaining ingredients and beat smooth with mixer.
Cook in prepared bundt or tube pan (I use Baker's Joy) at 350F for 45 minutes.
Let sit in pan for five minutes, then invert onto a pretty plate.

While cake is baking, prepare icing to pour on the cake while it is still hot.
Icing - makes 1 cup
1-1/2 cup confectioners sugar
2 T soft butter
4 T Real Lemon (bottled)
Blend together icing ingredients.  Should be watery.
Wait five minutes, then remove cake from pan, place on dish with a lip (some of the icing will run off the cake) and drizzle icing all over hot cake. Most of the icing absorbs into the cake and is so so good!
Let cool and serve.  Inside is a pretty vibrant yellow color.  Yummm.