18 1/4 oz Lemon cake mix 1 c Water
3 3/8 oz Instant pudding; lemon 1/3 c Oil
4 Eggs 1 Lemon; grated peel & juice
-GLAZE-
1 c Powdered sugar 1/2 tb Water
1/2 Lemon: juice (1 1/2 T)
For cake, in large bowl combine the cake and pudding mixes, eggs,
water, oil and lemon juice with electric mixer at low speed for 30
seconds. Beat at medium speed for 2 minutes longer. Stir in lemon
peel. Pour batter into well greased and lightly floured bundt pan.
Bake at 350 for 50 to 60 minutes. Cool on a wire rack for 15
minutes. Loosen cake and invert onto a cake plate. While still warm,
pierce top all over with long, two prong fork or wooden skewer.
Spread top with half of the glaze. Cool completely. Spoon remaining
glaze over the cake, allowing some to drizzle over the side.
Yields
16 servings
