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From Melisa (USA)
Serves 10
Ingredients:
• 1 box lemon cake mix
• 1 box (3 1/2 oz.) instant lemon pudding
• 1/4 cup lemon juice
• 4 eggs
• 1/2 tsp lemon extract
• 2/3 cup Canola oil
Glaze:
• 1/4 cup lemon juice
• 1 tsp grated lemon zest
• 1/2 tsp lemon extract
• 1 cup powdered sugar
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Directions:Preheat
oven to 350° F. In a bowl, add cake mix and instant pudding. Set aside. In a measuring
cup, add lemon juice and enough cold water to make 2/3 cup.
Add eggs, lemon water and extract to dry ingredients and mix. Pour in oil and
beat at medium speed for six minutes or until smooth.
Coat inside of Bundt pan
with light oil and pour n mixture. Bake for 45 minutes or until top is golden
and cake is springy to touch. Cool for five minutes and unmold. With a toothpick,
pierce top of cake with one inch deep holes. Sponge glaze over cake and cool.
Serve with fresh berries.
Glaze: Whisk lemon juice,
zest, lemon extract and powdered sugar in a small bowl until smooth.
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