Recipe - Donahue Lemon Cake

1 pack Duncan Hines Lemon Supreme
Cake mix
1 pack JELLO 3.5 oz.INSTANT lemon
Pudding
One fourth cup Lemon juice
4 lg Eggs
One half teaspoon Lemon extract
2/3 cup Canola oil
GLAZE:
One fourth cup Lemon juice
1 teaspoon Grated lemon zest
One half teaspoon Lemon extract
1 cup 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 1inch 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
Posted to MMRecipes Digest V4 #004

From: Suzy suzy@gannett.infi.net

Date: Thu, 2 Jan 1997 22:32:36 0500 (EST)