Lemonade Cake

Name: Lemonade Cake
Ingredients: 1 box (18.25 Oz. Box) Duncan Hines Yellow Cake Mix; 1 package (4-serving Package) Jell-O Instant Lemon Pudding; 4 whole Eggs; 1 cup Oil; 1 cup Water; 2 cups Powdered Sugar; 2 whole Lemons, Juiced

7 ingredients

7 steps

Ingredients

1 box (18.25 Oz. Box) Duncan Hines Yellow Cake Mix
1 package (4-serving Package) Jell-O Instant Lemon Pudding
4 whole Eggs
1 cup Oil
1 cup Water
2 cups Powdered Sugar
2 whole Lemons, Juiced

Directions

1

Preheat your oven to 350 degrees (F).
2

Cake:
3

Grease and flour a bundt pan and set aside. In a large bowl combine the yellow cake mix, Jell-O pudding, eggs, oil and water. Beat with a handheld mixer for about 3 minutes or until well combined. Pour evenly into your pepared bundt pan and bake for 38-43 minutes. Remove from the oven and cool slightly in the pan. Invert onto a plate while the cake is still warm.
4

Lemon glaze:
5

After inverting your cake, combine the powdered sugar and freshly squeezed lemon juice, adding a little juice at a time, until the desired consistency is reached.
6

Poke the warm cake all over with a fork and pour the lemon glaze over to coat. With a spatula, scoop and spread the gaze that has dripped off back on the cake, coating well. Cool the cake completely before covering. Serve with whipped cream or a scoop of vanilla ice cream.
7

Enjoy!