13.4 ozpackage instant lemon pudding and pie filling
4largeeggs
1cupwater
⅓cupvegetable oil
Lemon Icing that Hardens
1cuppowdered sugar
Fresh lemon juice
Instructions
Preheat oven to 350°F. Grease and flour 10-inch Bundt pan. Alternatively, you can use 4 mini loaf pans.
Mix the cake mix, pudding mix, eggs, water and oil in large bowl and beat for 2 minutes with an electric mixer.
Pour batter into pan and bake for 50 minutes (begin checking at 40) or until a toothpick inserted in center comes out clean. Bake time for mini loaves is around 38 minutes, so begin checking at 30.
Let the cake cool on a wire rack. When completely cool, carefully spoon icing over the top and let it fall down the sides.
Icing: Put the powdered sugar in a large mixing bowl. Slowly, about a teaspoon at a time, add lemon juice and stir vigorously until the mixture is thick enough to drizzle. Try not to let it get too thin so it will stay opaque when set.
Spoon over the cake and allow iced cake to sit until icing is firm.
Notes
I've always made this cake with a simple drizzle of icing or a cream cheese glaze, but a reader named Angie came up with a new version. She adds the zest of a lemon to the batter and she pours a lemon glaze over the cake while it's cooling in the pan, then flips it out. The cake absorbs the lemon syrup and is a bit softer and richer.Lemon Syrup
⅓ cup butter (unsalted)
⅔ cup sugar
2 tablespoons water
½ teaspoon Boyajian lemon oil
Melt the butter, sugar and water together until mixture begins to boil. Remove from heat and stir in lemon oil. Using a knife, poke deep cuts into the hot cake. Pour the lemon glaze over the hot cake while it's still in the pan. Let it cool in the pan for about 45 minutes, then invert.