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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Connie's recipe from family collection. Ingredients:
1 (18 1/4 ounce) package lemon cake mix |
1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling |
4 eggs |
1 cup water |
1/4 cup oil |
1/2 cup lemonade, country time |
1/2 cup water |
2 tablespoons butter, melted |
2 cups confectioners' sugar, unsifted |
Directions:
1. Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend well; then beat at medium speed of electric mix for 4 minutes. Pour into grased and floured 10-inch fluted tube pan.
2. Bake at 350 degrees for 50-55 minutes or until toothpick tester comes out clearn. Do not underbake. Cool in pan about 5 minutes; then thoroughly prick warm cake with toothpick completely through to bottom of cake.
3. While cake is cooling, make glaze by combining lemonade, water, and melted butter. Add confectioner's sugar and blend well. Gradually spoon glaze over cake until completely absorbed.
4. Cool 15 minutes; remove from pan. Sprinkle with confectioners sugar; if desired.
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