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
GLAZE:
1/4 c Lemon juice
1 ts Grated lemon zest
1/2 ts Lemon extract
1 c Confectioners’ sugar
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
Yields
1 Servings