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1 cake
suggest servings
| 1 | package | cake mix, lemon | |
| 3.5 | ounce | jello | instant lemon pudding |
| 1/4 | cup | lemon juice | |
| 4 | large | eggs | |
| 1/2 | teaspoon | lemon extract | |
| 2/3 | cup | canola oil | |
| Glaze | |||
| 1/4 | cup | lemon juice | |
| 1 | teaspoon | lemon zest | grated |
| 1/2 | teaspoon | lemon extract | |
| 1 | cup | powdered 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 1-inch deep holes.
Spoon the glaze over the cake and cool.
Serve with fresh berries if desired.
| % Daily Value* | |
| Total Fat 46.0g | 71% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 229mg | 10% |
| Total Carbohydrate 80.0g | 27% |
| Dietary Fiber 0.0g | 1% |
| Sugars 32.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 5% | Vitamin C | 24% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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What comes to mind when you think of French cuisine? Lavish food? Cream and butter? Red wine? Pastry? Big price tag? There are many facets...
A basic cut-out cookie recipe. I didn't use milk, so the cookies were more crispy. I also added lemon peel. Maybe lemon icing would be good for decorating the cookies.
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