Donahue Lemon Cake

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Donahue Lemon Cake Ingredients

1 pk Duncan Hines Lemon Supreme	1/2 ts Lemon extract
Cake mix	2/3 c Canola oil
1 pk JELLO 3.5 oz.INSTANT lemon	GLAZE:
Pudding	1/4 c Lemon juice
1/4 c Lemon juice	1 ts Grated lemon zest
4 lg Eggs	1/2 ts Lemon extract

Instructions for Donahue Lemon Cake

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 Posted to MM-Recipes Digest V4 #004 From: Suzy Date: Thu, 2 Jan 1997 22:32:36 -0500 (EST)

Main Ingredient: CakeCuisine: Uncategorized