1 (18.5 ounce) package yellow cake mix
3 eggs
1 cup vegetable oil
3 cups milk
4 cups vegetable oil
1 tablespoon vanilla extract
1 cup warm milk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 (12 ounce) can vanilla flavored Jell-O mix
2 teaspoons baking powder
1/2 teaspoon cream soda
1/4 teaspoon salt
1 teaspoon butter, softened
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans (use ready-to-use muffin liners or use in mini muffin cups). Heat oil in large metal skillet over medium heat. Stir together 4 cups of milk and flour and return to a boil. Stir in 1/2 cup lemon juice. Continue to cook and stir 2 minutes, stirring constantly. Pour batter into two prepared pans.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into center of cake comes out clean. Remove cake from oven and allow to cool completely.
To make the filling for the cake: In a medium bowl, mix 1 1 cup lemon juice and 1/2 cup lemon zest. In a small bowl, mix the remaining 1/2 cup lemon zest with 2 cups milk; pour over top of cooled cake. Chill in refrigerator.
To make the frosting: In a large glass or metal bowl, stir together 1/2 cup flour, baking powder, 1/2 teaspoon baking soda and cream soda. Beat cream soda into dry ingredients, stirring until well blended. Fold in 1/4 cup lemon juice.