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| LEMON PUDDING CAKE | |
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1 pkg. yellow cake mix 3/4 c. water 3/4 c. salad oil 2 tsp. lemon juice 1 pkg. instant lemon pudding 5 eggs Mix all ingredients together. Beat 3 minutes. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 40 minutes. | |
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Beat together 2 cups confectioners sugar, 3 tablespoons melted margarine, the juice of 3 fresh lemons (no substitions please) and finely grated rind of 1 lemon. Immediately after baking the cake, poke 100 holes in the top of the cake with something the size of the beater stem. Pour all of the glaze over the cake, pushing it into the holes with a spatula. Cake tastes best refrigerated.
So yummy!