Lemon loaf cake (modified for GF)

Name: Lemon loaf cake (modified for GF)
Cuisine: American
Ingredients: 1 pkg yellow cake mix (15.25 oz); 1 pkg (3 oz) lemon gelatin; 3/4 cup water; 1/2 cup oil or butter (100 ml); 4 eggs; 1/3 cup lemon juice (1-2 lemons); 2 1/2-3 cups powdered sugar (until glaze is thickened); zest (grated) of 1 lemon (about 1/2 tsp or a little more)

L S @LindaS

1/12/25: King Arthur KETO yellow cake mix 9oz! Added 1/4 c almond flour, 1/4 c all purpose flour. 1/2 c lemon juice was too much topping.
10/26/24: changed pan to 8x8 from 13x9 because GF cake mixes are smaller, increased amount of topping

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Ingredients

1 pkgyellow cake mix (15.25 oz)
1 pkg (3 oz)lemon gelatin
3/4 cupwater
1/2 cupoil or butter (100 ml)
4eggs
Topping:
1/3 cuplemon juice (1-2 lemons)
2 1/2-3 cupspowdered sugar (until glaze is thickened)
zest (grated) of 1 lemon (about 1/2 tsp or a little more)

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Steps

1

Grease and flour 9x9" (or 8x8) pan. Preheat oven to 350°. I like to use convection option for cakes.
2

Combine first 3 ingredients. Add oil and eggs. Beat 3 minutes on medium speed. Pour into prepared pan
3

Bake at 350° for 45 minutes, or until a toothpick comes out clean. Temp around 210° F
4

Remove from oven and prick top all over with a fork. Immediately apply topping.
5

Let cool before slicing and serving