When life hands you lemons, make lemon cake! This is one of my favorite cakes. My mother first made this cake when I was in high school. I have fond memories of eating it on summer picnics, but it's good any time of the year!
1 box lemon cake mix
1 small box instant lemon pudding
3/4 cup water
3/4 cup oil
Juice of 2 small lemons + zest (finely grated yellow peel of lemon)
2 cups powdered sugar
Combine all ingredients for cake and mix well with electric mixer for 2 minutes. Spray a bundt pan with Pam. Pour cake batter into pan. Bake at 350 degrees for 45 minutes.
When cake is done, remove from oven and invert on to a plate. Poke holes in cake with a skewer or toothpick. While cake is still warm, pour half of lemon topping over cake. Let cool about 10 minutes and pour remaining topping over cake.
Number Of Servings: 12
Preparation Time:1 hr. 10 min