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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Glazed Lemon Cake, Jace Spencer's Contest Winning Cake Recipe

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This recipe for Glazed Lemon Cake, Jace Spencer's Contest Winning Cake is from Cooper Hollow Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 18.25 oz box yellow cake mix ( we like Duncan Hines)
1 3.4 oz box lemon instant pudding *see note
¾ c milk
¾ c vegetable oil
4 large eggs
6 tbs butter (not margarine) melted
6 tbs fresh lemon juice
3 c powdered sugar
Whipped cream or cool whip for serving
Directions:
Directions:
Preheat oven to 350º. Spray a 9x13 pan with nonstick cooking spray and set aside.

Ignore ingredients on cake mix and pudding box. Combine dry cake mix, dry pudding mix, milk, oil, and eggs. Beat 30 seconds on low speed, scrape edges of bowl, and beat 2 minutes on medium-high speed. Pour into a 9x13 baking pan and bak according to cake mix box instructions, increasing time if necessary, until a skewer inserted into cake comes out clean.

When cake is almost finished baking, combine melted butter, lemon juice, and powdered sugar and whisk until smooth. When cake is baked, use a skewer or large fork to pike holes all over hot cake. Pour glaze over cake and let soak into holes. Let cool to room temperature or chill, if desired. Cut into squares and serve with whipped cream.

 

 

 

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