I love this cake. Tastes just like lemonade, not too sweet and just tart enough. It's been one those most requested desserts at family gatherings, church pitch-ins, any time and any place.
While the cake can be baked in a Bundt® pan for its attractiveness, the recipe was tested for a 13x9 oblong pan. However, a Bundt® or 10-inch tube pan can be used. Just adjust baking time and test for doneness.
Ingredients:
1 box lemon cake mix
1 small box instant lemon pudding
4 eggs
3/4 C. vegetable oil
3/4 C. water
Preheat oven 350° F. Grease and flour a 13x9 oblong cake pan. A 10-inch tube or Bundt® may be used instead.
Mix the ingredients as you would any boxed cake mix. Beat thoroughly at medium speed 2 to 3 minutes. Pour into prepared pan and bake 45 to 60 minutes. Adjust time if tube pan is used. Test for doneness. While cake is baking, prepare the glaze.
Glaze:
2 Tbs. softened butter
2 C. confectioners sugar
1/3 C. lemon juice*
Zest of 2 lemons
*Freshly squeezed lemon juice only! Do NOT use bottled! Need to juice those lemons quickly? Pop 'em in the microwave for 10 to 12 seconds. They'll give up that juice in a hurry!
Mix all above ingredients together until well blended and lump-free. Set aside.
As soon as cake comes out of the oven, use a fork or wooden skewer to poke holes. Go all the way into the cake, not just halfway through. The glaze will need to seep in so the cake can "suck it up."
Pour glaze over cake. Be careful not to spill or slosh over. Allow to seep into cake. When cake is completely cool, cover with foil or lid (oblong pan) or store cake in traditional container/cover (if using a tube or Bundt® pan)..