| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert, Cake mix, Tried, Favorite |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Duncan Hines Lemon Supreme |
|
|
Cake mix |
| 1 |
pk |
JELLO 3.5 oz.INSTANT lemon |
|
|
Pudding |
| 1/4 |
c |
Lemon juice |
| 4 |
lg |
Eggs |
| 1/2 |
ts |
Lemon extract |
| 2/3 |
c |
Canola oil |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
Grated lemon zest |
| 1/2 |
ts |
Lemon extract |
| 1 |
c |
Confectioners' sugar |
INSTRUCTIONS
GLAZE:
Preheat oven to 350 degrees F.
In the bowl of an electric mixer, add the cake mixture and instant pudding
and set aside.
In a measuring cup, add the lemon juice and enough cold water to make 2/3
cup. Add the eggs, lemon/water combination and lemon extract to the dry
ingredients and combine. Pour in the oil and beat at medium speed for 6
minutes or until smooth.
Lightly oil a Bundt pan, pour in the mixture, and back for 45 minutes or
until the top is golden, and the cake is springy to the touch. While the
cake is baking prepare the glaze.
In a small bowl, whisk the lemon juice, zest, lemon extract, and
confectioners' sugar until smooth. Set aside.
When the cake is done, cool down for 5 minutes, invert, and unmold. Using a
poultry needle or toothpick, pierce the top of the cake with 1-inch deep
holes. Spoon the glaze over the cake and cool.
Serve with fresh berries if desired.
Serves 10
From the recipe files of suzy@gennett.infi.net
Posted to MM-Recipes Digest V4 #004
From: Suzy <suzy@gannett.infi.net>
Date: Thu, 2 Jan 1997 22:32:36 -0500 (EST)
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