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Lemon Cake

This cake works best made in a Bundt Pan.

Prep
Cook
Serves 12people
Ingredients
1
box lemon supreme cake mix
3 1/2
oz lemon pudding jello
1/4
cup lemon juice
4
eggs
1/2
tsp lemon extract
2/3
cup vegetable oil
glaze
1/4
cup lemon juice
1
tsp grated lemon peel (I usually don't add this.)
1/2
tsp lemon extract
1
cup confectioners sugar
Directions
1.
In cup combine lemon juice and enough cold water to make 2/3 cup.
2.
Beat together lemon water from step one, eggs, lemon extract, dry cake mix and dry pudding mix.
3.
Add vegetable oil and beat 6 minutes on medium until smooth
4.
Lightly oil pan (or spray with pam) and pour in batter.
5.
Bake 45 minutes at 350 degrees or till golden brown and tooth pick comes out clean.
6.
Let cool about 5 minutes, then invert onto platter
7.
Meanwhile prepare Glaze
8.
Whisk together glaze ingredients still smooth.
9.
Pierce top of cake with 1 inch deep holes (fork works well for this) and carefully pour glaze on top, working the glaze into the cake with the back of a spoon or spatula.

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