1 box duncan-hines lemon
1 supreme cake mix
1 box instant lemon pudding
1 (3 1/2 ounce)
4 large eggs
1/4 cup lemon juice
3/4 cup water
1/2 tsp lemon extract
1/3 cup canola oil
1 lemon glaze---
1/4 cup lemon juice
1 tsp lemon peel -- grated
1/2 tsp lemon extract
1 cup confectioner's sugar
1 additional confectioner's
1 sugar -- sprinkle over
1 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 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 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__
Serves: 10
Recipe Categories: Cake; Dessert; Fruit
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