Lemon Cake

1. 1

   Preheat the oven to 350F.

2. 2

   Lightly butter a 10-cup Bundt or fluted tube pan.

3. 3

   In a medium bowl combine the cake mix and instant pudding and set aside.

4. 4

   In a large glass measuring cup, combine the lemon juice and enough cold water to make 2/3 cup of liquid.

5. 5

   Add to the dry ingredients along with the eggs and lemon extract and mix on low speed.

6. 6

   Pour in the oil and beat at medium speed until the mixture is smooth.

7. 7

   Pour mixture into the prepared pan.

8. 8

   Bake for 45 minutes or until the top is golden and the cake is springy to the touch.

9. 9

   Prepare the glaze: In a small bowl, whisk the 1 cup confectioners sugar, lemon juice, zest, and lemon extract until smooth.

10. 10

    Set aside.

11. 11

    Cool the cake for 5 minutes.

12. 12

    Unmold onto a plate.

13. 13

    Using a poultry needle or toothpick, pierce 1-inch-deep holes into the top of the cake.

14. 14

    Slowly spoon the glaze over the cake and cool completely.

15. 15

    When ready to serve, dust with the remaining 2 tablespoons confectioners sugar and serve with fresh berries and Creme Anglaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.