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Ingredients
- 1 pkt Duncan Hines Lemon Supreme Cake mix
- 1 pkt JELLO 3.5 ounce.INSTANT lemon Pudding
- 1/4 c. Lemon juice
- 4 lrg Large eggs
- 1/2 tsp Lemon extract
- 2/3 c. Canola oil
- 1/4 c. Lemon juice
- 1 tsp Grated lemon zest
- 1/2 tsp Lemon extract
- 1 c. Confectioners' sugar
Directions
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer, add in the cake mix and instant pudding and set aside.
- In a measuring c., add in the lemon juice and sufficient cool water to make 2/3 c.. Add in the Large eggs, lemon/water combination and lemon extract to the dry ingredients and combine. Pour in the oil and beat at medium speed for 6 min or possibly till smooth.
- Lightly oil a Bundt pan, pour in the mix, and back for 45 min or possibly till the top is golden brown, 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 till smooth. Set aside.
- When the cake is done, cold down for 5 min, invert, and unmold. Using a poultry needle or possibly toothpick, pierce the top of the cake with 1-inch deep holes. Spoon the glaze over the cake and cold.
- Serve with fresh berries if you like.
- Serves 10
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