Lemon Drop Cake

Name: Lemon Drop Cake
Ingredients: 18 1/4 ounces yellow cake mix; 3 3/8 ounces instant vanilla pudding and pie filling; 1 cup i can't believ it' not butter! made with olive oil spread; 1 cup lemon juice divided; 3/4 cup milk; 4 large eggs; 3 tablespoons grated lemon peel; 1/2 cup granulated sugar; 2 cups confectioners sugar

9 ingredients

5 steps

Ingredients

18 1/4 ounces yellow cake mix
3 3/8 ounces instant vanilla pudding and pie filling
1 cup i can't believ it' not butter! made with olive oil spread
1 cup lemon juice divided
3/4 cup milk
4 large eggs
3 tablespoons grated lemon peel
1/2 cup granulated sugar
2 cups confectioners sugar

Directions

1

Preheat oven to 350°. Grease 10-inch Bundt pan; set aside.
2

Beat cake mix, pudding mix, I Can't Believe It's Not Butter!(R) made with Olive Oil Spread, 1/4 cup lemon juice, milk, eggs and lemon peel in large mixing bowl with electric mixer on low speed 30 seconds. Increase speed to medium and beat, scraping sides occasionally, 2 minutes or until blended. Pour into prepared pan.
3

Bake 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.
4

Meanwhile, cook 1/2 cup lemon juice with granulated sugar in 2-quart saucepan, stirring occasionally, 5 minutes or until sugar is dissolved. Cool slightly, then evenly pour over cake.
5

Blend confectioners sugar with remaining 1/4 cup lemon juice in medium bowl for glaze; drizzle over cake.