Triple Hit Lemon Loaves (Jello)

By KeyIngredient

FREEZE SECOND LOAF FOR LATER

Wrap loaf in plastic wrap and foil. Freeze up to 1 month. When ready to serve, let stand at room temperature until thawed.

Ingredients

• 1 cup boiling water
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1 pkg. (2-layer size) lemon cake mix
• 3/4 cup oil
• 1/4 cup lemon zest
• 4 eggs
• 1 cup icing sugar
• 1/4 cup lemon juice

Preparation

Step 1

Heat oven to 350º F.



Spray 2 (8x4-inch) loaf pans with cooking spray.

Add boiling water to jelly powder; stir 2 min. until completely dissolved. Mix cake mix, oil, zest, jelly and eggs in large bowl with mixer until blended. Pour into prepared pans.


Bake 40 min. or until toothpick inserted in centres comes out clean. Pierce loaves with large fork at 1/2-inch intervals.


Mix sugar and juice until blended; carefully pour over loaves. Cool loaves in pans 30 min.; remove from pans to wire racks. Cool completely.