Recipe - Mrs Teddy Donahues Lemon Cake

1 Box Duncan Hines Lemon
Supreme cake mix
1 Box instant lemon pudding; 3
One half oz
4 lg Eggs
One fourth cup Lemon juice
Three fourths cup Water
One half teaspoon Lemon extract
1/3 cup Canola oil

LEMON GLAZE
One fourth cup Lemon juice
1 teaspoon Lemon peel; grated
1 cup Confectioner's sugar

Preheat oven to 350. 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 shisking the glaze ingredients in small
bowl. When cake is done, cool 5 minutes, invert and unmold. Using
toothpick, pierce top of cake with 1inch deep holes. Spoon glaze over
cake and cool. Sprinkle cake with additional confectioner's sugar.
Recipe By : Lemons: A Country Garden

Posted to MCRecipe Digest V1 #267

Date: Tue, 29 Oct 1996 04:40:04 +0000

From: Patti McCoy pattiwillmccoy@postoffice.worldnet.att.net