Lemon glaze cake

Yield: 1 Servings

Measure Ingredient
1 pack (18 oz) yellow cake mix
1 pack (3 1/2 oz) instant lemon pudding mix
4 \N Eggs; (can use egg substitutes to equal 4 eggs)
¾ cup Oil; (I use canola)
¾ cup Water
8 ounces Powered sugar
1 large Lemon ; juice of
1 tablespoon Melter butter or margarine
1 tablespoon Water


Combine yellow cake and lemon pudding mixes with eggs, oil and water. Mix well 2-3 minutes with mixer. Turn into lightly Pam sprayed bundt pan and bake at 350 degrees for 40-50 minutes or until cake springs back when lightly touched. Cover with foil if cake is getting too brown. Remove from oven.

While warm, pierce entire surface with tines of fork and pour lemon icing evenly over cake. approx. 10-12 servings Icing: Combine all together and beat with mixer till smooth. pour over cake while still warm.

Posted to KitMailbox Digest by ddmmom@... on Sep 21, 1998, converted by MM_Buster v2.0l.

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