DONAHUE LEMON CAKE

      Title: DONAHUE LEMON CAKE
  Categories: Dessert, Cake mix, Tried, Favorite
       Yield: 1 Servings
  
       1 pk Duncan Hines Lemon Supreme
            Cake mix
       1 pk JELLO 3.5 oz.INSTANT lemon
            Pudding
     1/4 c  Lemon juice
       4 lg Eggs
     1/2 ts Lemon extract
     2/3 c  Canola oil
            GLAZE:
     1/4 c  Lemon juice
       1 ts Grated lemon zest
     1/2 ts Lemon extract
       1 c  Confectioners' 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.
   
   Serves 10
   
   From the recipe files of suzy@gennett.infi.net
[ add our full cookbook to your website ] [ Search The Cookbook ]