Mrs. teddy donahue's lemon cake

Yield: 10 Servings

Measure Ingredient
1 \N Box Duncan-Hines Lemon
\N \N Supreme cake mix
1 \N Box instant lemon pudding
\N \N (3 1/2 ounce)
4 larges Eggs
¼ cup Lemon juice
¾ cup Water
½ teaspoon Lemon extract
⅓ cup Canola oil
\N \N Lemon Glaze---
¼ cup Lemon juice
1 teaspoon Lemon peel -- grated
½ teaspoon Lemon extract
1 cup Confectioner's sugar
\N \N Additional confectioner's
\N \N Sugar -- sprinkle over
\N \N Glaze

Preheat oven to 350 degrees F. 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 ⅔ 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 together in a 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 glazed cake with additional confectioner's sugar.

Makes 10 servings.

This recipe, from the cookbook __Lemons: A country Garden Cookbook__, by Christopher Idone, was published in the Dallas Morning News (corrected). Entered into MasterCook by Terri Law, 8/22/96.

Recipe By : Christopher Idone, __Lemons: A Country Garden Cookbook__

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