2 1/4 cups all-purpose flour
1 TBSP. baking powder
1/2 tsp. salt
4 large eggs
1 TBSP Mayonnaise (real Mayonnaise, not dressing)
1 1/2 cups white sugar
1 tsp. vanilla extract
3 tsp. grated lemon zest
1 cup Lemon Club Soda
1 /4 cup freshly squeezed lemon juice
1 package of Lemon Jell-O
1 stick unsalted butter, softened at room temperature & cubed (if using salted butter, then eliminate the 1/2 tsp. salt)
Preheat oven to 350 F
Grease a 13 x 9 inch cake pan butter, then sprinkle a light layer of flour or spray the pan with non-stick spray, then line the pan with parchment paper. Whichever way you choose, ensure that the whole area of pan is coated.
In a stand mixer add: flour, baking powder, Jell-O, lemon rind and salt, then whisk well together, and set aside. (You can also do this with a whisk and bowl if you don’t have a stand mixer).
In a separate bowl beat eggs, sugar, and vanilla, and beat until mixture is creamy.
Slowly add sugar/egg mixture, club soda, lemon juice, mayo, and butter and turn up stand mixer to medium and mix for 3 minutes. Be careful not to over-mix, after three minutes, batter should look light and fluffy and smooth.
Pour batter into your prepared cake pan and bake for 30 – 35 minutes (or until toothpick comes out with a few moist crumbs after inserting it into the middle of the cake).
Once baked, use a fork to poke holes all over the cake, and leave cake in the pan.
Pour the prepared icing mix (recipe below) all over the cake, cover the whole surface.
Once cooled, you can cover the cake and it will remain moist for up to four days. It’s a great cake to make ahead of time.
LEMON ICING GLAZE:
2 cups icing sugar
1/4 cup freshly squeezed lemon juice
In a bowl, simply mix the icing sugar and lemon juice until smooth.
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