| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Cakes, Fruit |
10 |
Servings |
INGREDIENTS
| 1 |
|
Box Duncan Hines Lemon Supreme cake mix |
| 1 |
|
Box instant lemon pudding; 3 1/2 oz |
| 4 |
lg |
Eggs |
| 1/4 |
c |
Lemon juice |
| 3/4 |
c |
Water |
| 1/2 |
ts |
Lemon extract |
| 1/3 |
c |
Canola oil |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
Lemon peel; grated |
| 1 |
c |
Confectioner's sugar |
INSTRUCTIONS
LEMON GLAZE
Preheat oven to 350. 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 2/3 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 shisking the glaze ingredients in 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 cake with additional confectioner's sugar.
Recipe By : Lemons: A Country Garden
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 04:40:04 +0000
From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>
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