Update my dinner status, I'm making this tonight.
Servings: 5 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 box Yellow cake mix
- 4 large Eggs
- 1 1 3.5 box Instant lemon pudding
- 3/4 cup Oil
- 1 box Powdered sugar sifted (4 cups)
- 1 medium Lemon
- 3 tablespoons Butter melted
- 1/3 cup Fresh lemon juice
- 3 tablespoons Water
Preparation
CAKE
Pre-heat oven to 350*
Add cake mix, eggs, instant lemon pudding and oil to large mixing bowl and mix on low speed until just mixed. Then turn to medium speed and mix for 2 to 3 min. Spray mini muffin tins with Pam and fill about 1/2 full. Bake at; 350* for about 12 minuites. Pop out of tins and place on wire rack with a cookie sheet or wax paper under it.
GLAZE
Sift powderd suger into large mixing bowl. Add the zest of one lemon, 3 tbsp melted butter, and 1/3 cup lemon juice. Stir togther to make glaze ... If the glaze is too thin, add more powderd sugar, if too thick add a little water. Dip cakes into glaze and cover the entire cake, remove by poking the bottom of the cake with a fork or picking up with your fingers and place them on the rack to dry for about 1 hour. When cake is dry, you can double dip your cakes if you wish! Store in covered container.
These little cakes don't look like anything special, but wait until you taste one!
