Recipe By: Lemons: A Country Garden
Ingredients:
1 box Duncan Hines Lemon Supreme cake mix
1 box instant lemon pudding — 3 ½ oz
4 large eggs
1/4 cup lemon juice
3/4 cup water
1/2 teaspoon lemon extract
1/3 cup canola oil
Lemon Glaze
1/4 cup lemon juice
1 teaspoon lemon peel — grated
1 cup confectioner’s sugar
Directions:
Preheat oven to 350. In bowl of electric mixer, blend cake mix and instant pudding and set aside. In measuring cup, add lemon juice and enough cold water to make 1 cup. Add eggs, lemon juice, water, and lemon extract to cake mixture and combine. Pour in oil and beat at medium speed for 6 minutes or until smooth. Lightly oil a Bundt pan, pour in mixture and bake 45 minutes or until top is golden and cake is springy to the touch.
While cake bakes, prepare the glaze by whisking the glaze ingredients in small bowl. When cake is done, cool 5 minutes, invert and unmold. Using toothpick, pierce top of cake with 1-inch deep holes. Spoon glaze over cake and cool. Sprinkle cake with additional confectioner’s sugar.
NOTES: Tried 7/99 – Modified. Glaze very thin. Add more confectioners sugar to thicken. Pour glaze over with cake on rack over waxed paper.