Friday, March 12, 2010

Lemon Cake Supreme

This recipe dates back to the 60’s, and it’s still absolutely fantastic!
~ jan
1 box Duncan Hines lemon cake mix
1 small box instant lemon pudding
1/2 cup powdered milk
1/3 cup sugar
1/2 cup lemon juice
1/2 cup water
1/2 cup oil
5 large eggs
2 cups powdered sugar
1/3 cup butter, melted
3-4 tablespoons lemon juice
Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degrees for 50-60 minutes.
When cool, drizzle glaze over cake.
To Make Glaze:
Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice.  If it’s too thick, thin it with a tablespoon or so of hot water.

Drizzle over cake and cool.

1 comment:

marmalade402 said...

I made this tonight & it was wonderful! I nixed the powdered milk & water and used 1/2 c of apricot nectar instead. Cake has a great flavor. My only teeny tiny complaint was the glaze, too much butter. I ended up having to add another cup of powdered sugar & more lemon juice to help out with that. I would suggest no more than 1/4 c of butter, but that's just my opinion. Don't hesitate to make this cake, you won't be disappointed!!