Quick Lemonade Cake
Adding a box of lemon pudding to a lemon-cake mix ensures a super-moist and super-lemony cake.
1 18-ounce box lemon-flavored cake mix
1 4-ounce box lemon-flavored instant pudding mix
1/4 cup fresh lemon juice
1 cup confectioners' sugar
3 tablespoons whole milk
1 tablespoon fresh lemon juice
1. For batter: Preheat oven to 350 degrees F. Lightly grease and flour a large Bundt pan. Make cake according to package directions, adding pudding mix and lemon juice. Pour into prepared pan. Bake as directed on package. Let cool 15 minutes. Carefully run a knife around edges to release from pan. Invert cake onto serving plate.
2. For glaze: In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.
Debbie Says: "My Aunt Betty, who lived to be over a hundred, gave me this recipe. I wonder if it contributed to her longevity."
Tip: Room-temperature lemons will yield more juice than cold ones. One lemon provides about 3 tablespoons juice.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."