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Recipe submitted by Sandra Rick from Amite, LA.

Lemonade Cake

1 (3-ounce) package lemon gelatin
3/4 cup boiling water
4 large eggs, well beaten
3/4 cup vegetable oil
1 (18.25-ounce) package yellow cake mix
3/4 cup granulated sugar
3/4 cup lemon juice

1. Preheat oven to 350°F.
2. Combine gelatin with boiling water in a small bowl. Stir gently to dissolve; set aside. Beat eggs well in a large bowl with an electric mixer on medium speed. Add oil and beat until thoroughly combined. Add cake mix and beat on low speed for 1 minute. Stir in gelatin. Pour into a tube or Bundt pan and bake for 1 hour, or until set.
3. Combine sugar and lemon juice. Use a fork or skewer to poke holes in cake while still warm and pour lemon-sugar mixture over cake. Cool completely on a wire rack. Remove cake from pan only after mixture has totally soaked into cake (can be left in pan overnight).

Makes 12 servings.