Donahue lemon cake

 
                             DONAHUE LEMON CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
  
 
 
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