Lemon Cake
Cake:
- 1 box (18.5 ounces) lemon cake mix
- 1 box (3 3/4 ounces) instant lemon pudding
- 3/4 cup oil
- 3/4 cup water
- 4 Eggs
Glaze:
- 2 cups powdered sugar
- 2 tablespoons water
- 2 tablespoons butter, melted
- 1/3 cup lemon juice
Lemon Cake
Featured in the Honolulu Star-Bulletin on November 25, 2009.
Ingredients:
Directions:
- Preheat oven to 350°F.
- Grease a 13 x 9 x 2-inch pan.
- In a large bowl, combine all the cake ingredients.
- Using an electric mixer, beat on low speed for 30 seconds, then at medium or medium-high speed for 2 minutes.
- Pour into prepared pan.
- Bake for 35 minutes.
- While the cake is still warm, poke holes into the cake with a fork.
- In a small bowl, combine the glaze ingredients and mix well.
- Pour glaze evenly over the cake while the cake is still warm.
Makes 20 servings.
Approximate Nutrient Analysis per serving:
280 calories, 14 g fat, 2.5 g saturated fat, 50 mg cholesterol, 280 mg sodium, 37 g carbohydrate, 0 g fiber, 28 g sugar, 3 g protein
