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Ingredients
| lemon cake mix: 18.25 oz |
| dry lemon pudding mix: 3.4 oz (instant pudding mix 3.4 oz) |
| eggs: 4 (extra large) |
| nonfat milk: 1 cup |
| vegetable oil: 1/3 cup |
glaze
| powdered sugar (sifted): 2 cups |
| salted butter: 1 Tbl (softened) |
| lemon juice: 4 Tbl (2 to 4 tablespoons) |
| lemon zest: 2 tsp |
Iced Lemon Cake
User rating:
Tangy and sweet!
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Prep Time
20 min -
Cook Time
50 min -
Servings
10 serving(s)
Tags
Preheat oven to 350 degrees.
Grease and flour 10-inch tube pan.
Combine cake mix, pudding mix, eggs, milk, and oil in large bowl. Beat at medium speed for 2 minutes. Pour into pan.
Bake for 50 to 60 minutes until cake tests done. Cool completely and remove from pan.
GLAZE: In small bowl combine sugar and butter. Add 2-4 tablespoons of lemon juice and stir until smooth. Add peel. Pour over cake and allow to drip down the sides.