E-z lemon cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18¼ | ounce | Lemon cake mix |
| 3⅜ | ounce | Instant pudding; lemon |
| 4 | Eggs | |
| 1 | cup | Powdered sugar |
| ½ | Lemon: juice (1 1/2 T) | |
| 1 | cup | Water |
| ⅓ | cup | Oil |
| 1 | Lemon; grated peel & juice | |
| ½ | tablespoon | Water |
Directions
GLAZE
For cake, in large bowl combine the cake and pudding mixes, eggs, water, oil and lemon juice with electric mixer at low speed for 30 seconds. Beat at medium speed for 2 minutes longer. Stir in lemon peel. Pour batter into well greased and lightly floured bundt pan.
Bake at 350 for 50 to 60 minutes. Cool on a wire rack for 15 minutes. Loosen cake and invert onto a cake plate. While still warm, pierce top all over with long, two prong fork or wooden skewer.
Spread top with half of the glaze. Cool completely. Spoon remaining glaze over the cake, allowing some to drizzle over the side. Source: Sunkist Submitted By MEG ANTCZAK On 04-24-95