Donahue Lemon Cake
Yield
1 cakePrep
15 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, lemon
|
|
| 3.5 | ounce |
jello
instant lemon pudding |
|
| ¼ | cup |
lemon juice
|
|
| 4 | large |
eggs
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| ⅔ | cup |
canola oil
|
|
| Glaze | |||
| ¼ | cup |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
lemon extract
|
*
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, lemon
|
|
| 101.2 | ml/g |
jello
instant lemon pudding |
|
| 59 | ml |
lemon juice
|
|
| 4 | large |
eggs
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 158 | ml |
canola oil
|
|
| Glaze | |||
| 59 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
lemon extract
|
*
|
| 237 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
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 ⅔ 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.
