Mrs. Teddy's Lemon Cake
From Melisa (USA)
Serves 10
Ingredients:
1 box lemon cake mix
1 box (3 1/2 oz.) instant lemon pudding
1/4 cup lemon juice
4 eggs
1/2 tsp lemon extract
2/3 cup Canola oil
Glaze:
1/4 cup lemon juice
1 tsp grated lemon zest
1/2 tsp lemon extract
1 cup powdered sugar
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Directions:
Preheat oven to 350° F. In a bowl, add cake mix and instant pudding. Set
aside. In a measuring cup, add lemon juice and enough cold water to make
2/3 cup. Add eggs, lemon water and extract to dry ingredients and mix. Pour
in oil and beat at medium speed for six minutes or until smooth.
Coat inside of Bundt pan with light oil and pour n mixture. Bake for 45
minutes or until top is golden and cake is springy to touch. Cool for five
minutes and unmold. With a toothpick, pierce top of cake with one inch deep
holes. Sponge glaze over cake and cool. Serve with fresh berries.
Glaze:
Whisk lemon juice, zest, lemon extract and powdered sugar in a small bowl
until smooth.
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