Serves 24. Prepared by Connie Caldwell.
1 Duncan Hines Lemon cake mix
1 small pkg. lemon instant pudding mix
1 cup water
¼ cup oil
Powdered sugar, for dusting top of cake
For Lemony Glaze:
2 scoops (about ½ cup) Country Time Lemonade drink mix
½ cup water
2 tbls. melted butter
2 cups powdered sugar
1. To make cake: Preheat oven to 350 F. Combine cake and pudding mixes, eggs, oil and water in large mixing bowl. Blend well, then beat on medium speed for 2 minutes. Pour into greased and floured (I use Bakers’s Joy) bundt pan. Bake at 350 F for 40-45 minutes.
2. Prepare Lemony Glaze: Combine lemonade drink mix, 1/2 cup water and melted butter. Mix well. Add 2 cups powdered sugar and blend well.
3. Cool baked cake in pan about 5 minutes then thoroughly prick warm cake with metal skewer to bottom of cake. Spoon Lemony Glaze over cake until completely absorbed — continue to prick cake so it will soak up all the glaze.
4. Cool cake for 10 another minutes. Invert on serving plate. Before cutting, sprinkle top with powdered sugar.