Lemon Cake

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Lightly butter a 10-cup Bundt or fluted tube pan.
3. 3
   In a medium bowl combine the cake mix and instant pudding and set aside.
4. 4
   In a large glass measuring cup, combine the lemon juice and enough cold water to make 2/3 cup of liquid.
5. 5
   Add to the dry ingredients along with the eggs and lemon extract and mix on low speed.
6. 6
   Pour in the oil and beat at medium speed until the mixture is smooth.
7. 7
   Pour mixture into the prepared pan.
8. 8
   Bake for 45 minutes or until the top is golden and the cake is springy to the touch.
9. 9
   Prepare the glaze: In a small bowl, whisk the 1 cup confectioners sugar, lemon juice, zest, and lemon extract until smooth.
10. 10
    Set aside.
11. 11
    Cool the cake for 5 minutes.
12. 12
    Unmold onto a plate.
13. 13
    Using a poultry needle or toothpick, pierce 1-inch-deep holes into the top of the cake.
14. 14
    Slowly spoon the glaze over the cake and cool completely.
15. 15
    When ready to serve, dust with the remaining 2 tablespoons confectioners sugar and serve with fresh berries and Creme Anglaise.