Bonnie's Lemon Cake

susan simons


This recipe comes from one of my Mom's friends. This lemon cake is Rich and moist and will not let you down.

There is a reason for packaged cake mixes and this is it!!!!

When cake cooled I added thicker confectioners glaze upon my husbands request.

pinch tips: How to Use Hand & Stand Mixers


1 box
lemon cake mix
1 box
lemon jello instant pudding, 3-1/2 ounce box
1/4 c
lemon juice
1/2 tsp
lemon extract
2/3 c
canola oil
1/4 c
lemon juice
1 tsp
grated lemon zest
1/2 tsp
lemon extract
1 c
confectioners' sugar

Directions Step-By-Step

Preheat oven to 350 degrees.
In the bowl of electric mixer, add the cake mixture and instant pudding and set side.
In a measuring cup, add the lemon juice and enough cold water to make 2/3 cup. Add the eggs, lemon water, and lemon extract to the dry ingredients and combine. Pour in the oil, and beat at medium speed for 6 minutes or until smooth.
Lightly oil bundt pan, pour in the mixture, and bake for 45 minutes or until the top is golden and cake is springy to the touch. While the cake is baking, prepare the glaze.
In a small bowl, whisk the lemon lemon juice, zest, lemon extract, and confectioners until smooth. Set aside.
When the cake is done, cool down for 5 minutes, invert and unmold. Using a poultry needle or toothpick, pierce the top of the cake with 1-inch deep holes. Spoon the glaze over the cake and cool. Serve with fresh berries. Serve 10

About this Recipe

Course/Dish: Cakes
Hashtag: #lemon