Lemon Cake With Lemon Glaze

Everyone in the world probably has this recipe, but just in case someone missed it. As my grandmother use to say: You find the best food at church. That is exactly where I found this one. There is nothing like a scratch cake, but no one will know unless you tell. And everyone will want the recipe.

You can dress up the cake with lemon sorbet, or whipped cream. Or fresh berries and creme fraiche can be wickedly good.

Lemon Cake With Lemon Glaze
10-12 Serving
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1/4 cup fresh lemon juice
4 eggs, lightly beaten
1/2 teaspoon lemon extract
1 box Duncan Hines Lemon Supreme cake mix
One 3.5-ounce box instant lemon pudding mix
2/3 cup canola oil
1/2 cup chopped walnuts
Zest of 2 lemons

Preheat the oven to 350 degrees. First, make the lemon water. Pour the lemon juice into a large measuring cup. Then add enough water to make 2/3 cup. In a bowl, put the eggs, lemon extract, dry cake mix, pudding mix, and oil. Add lemon water. Beat on medium speed four minutes or until blended. Fold in the walnuts and lemon zest. Grease a Bundt pan, preferably with butter, and lightly flour. (Pam will work, too). Pour the mix into the pan. Bake for 45 minutes. When the cake cools, dust with confectioners' sugar or make a lemon glaze.

Lemon Glaze
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon lemon extract
1 cup confectioners' sugar

Whisk all the ingredients till blended. using a wooden skewer, poke holes in the cake. Spoon the glaze over the cake.