Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Pillsbury+ Lemon Cake Mix |
| 1 pack | 3.4oz Vanilla instant Puddin |
| 1 cup | Water |
| ¾ cup | Butter, softened |
| 2 tablespoons | Powdered sugar |
| 1 tablespoon | Grated lemon peel |
| 1 teaspoon | Lemon extract |
| 4 \N | Eggs |
| ½ cup | P. Vanilla frosting |
| 1 teaspoon | Grated lemon peel |
GLAZE
Heat oven to 350F. Generously grease and flour 12-cup Bundt pan or 10-in tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at medium speed. Pour batter into greased and floured pan. Bake at 350F for 45-55 minutes or until toothpick inserted in center comes out clean. cool 30 minutes, invert onto serving plate. cool completely. Melt frosting in small sauce pan; stir in 1 ts. lemon peel. Spoon glaze over cake, allowing some to run down sides. Pillsburg Cookbook 1991