Lemon-Lemon-Lemon Cake

Usually, I do my baking from scratch: measuring flour, sugar, baking powder, what have you. However, at any given point in time you will find a box of lemon cake mix in my pantry, so that I can quickly whip up what I call the Lemon-Lemon-Lemon Cake. Lemon lovers - hi, Pat! - simple adore this cake! Sometimes, I even get up at 4:30 in the morning, so that I can surprise the Graphic Center Team Members (and friends ;-) ) with an extra fresh treat!


for the cake:
1 box Duncan-Hines Lemon Supreme cake mix
1 3.4 oz. box Jell-O instant lemon pudding
1/4 cup lemon juice
4 large eggs
1/2 teaspoon lemon extract
2/3 cup canola oil

for the glaze:
1/4 cup lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon lemon extract
1 cup confectioner's sugar

Preparation (20 minutes plus 45 minutes baking time):

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, 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.

3. Add the eggs, lemon water, and lemon extract to the dry ingredients and combine. Pour in the oil, and beat at medium speed for 6 minutes.

4. Lightly oil a Bundt pan, pour in the mixture, and bake for 45 minutes or until the top is golden and the cake is springy to the touch.

5. While the cake is baking, prepare the glaze: In a small bowl, whisk the lemon juice, zest, lemon extract, and confectioner's sugar until smooth. Set aside.

6. When the cake is done, let 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 let cool.

The top of the cake is not soggy from underbaking, mind you. It's is soaked with the delicious lemon glaze, so ... enjoy!