My Great-Aunt Ruby was famous for her lemon iced cake. It was one of her specialties and was liable to show up at every church supper or summer party on the farm.
Servings: 12-15Prep Time: 15 minutes Cook Time: 50-60 minutes
1 store-bought or homemade yellow cake mix
1 1/2 teaspoons vanilla*
1 3.4-ounce package (dry) instant lemon pudding
2/3 cup water
3/4 cup oil
1 teaspoon lemon extract
*If making this cake with a store-bought mix, do not add vanilla.
Find my homemade yellow cake mix here.
Combine cake mix, vanilla*, pudding, water, oil, eggs, and lemon extract. Beat with an electric mixer to combine then beat two more full minutes. (Don’t skip the mixing time! The extra mixng whips air into the batter to make a light cake. This is a heavy batter and it needs the extra mixing.) Spoon into a greased, floured tube or bundt pan. Bake at 350-degrees for 50-60 minutes. (Use a toothpick to test for doneness. Place foil over top after 40 minutes of baking to prevent overbrowning.) Invert onto a serving plate; cool then top with Lemon Glaze.
2 cups sifted powdered sugar
1/3 cup fresh lemon juice*
3 tablespoons grated lemon peel*
*Takes three large lemons.
Whisk powdered sugar and lemon juice until smooth. Poke holes into cake and pour glaze over top, letting the glaze sink into the holes to fill the cake with flavor. Scatter cake with grated lemon. Serve!
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