Super Moist Lemon Cake-Connie's

Connie Ottman

By
@cottman

This cake was a major part of family bbq's, picnics, and family events when my children were growing up. My sister-in-law gave me the recipe over 50 years ago and we've been making it ever sense. It's super light and delightful to eat.
Plus it is an easy, throw together to go with coffee, as a snack or a dessert. I can't keep it in the house.


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Serves:

8-10

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 pkg
lemon cake mix
1 pkg
small vanilla or lemon pudding
4
eggs
3/4 c
wesson oil (or what cooking oil is in the pantry)
3/4 c
water
glaze:
2 1/2 c
confectioner sugar
4 Tbsp
milk

Directions Step-By-Step

1
Mix wet ingredients together.
2
Add dry ingredients to wet ingredients.
3
Mix together well. (I use a hand mixer for this step.)
4
Bake at 350 degrees for 35 minutes,
5
Right before cake is taken out of the oven, mix confectioner sugar with milk until glossy.
6
Take cake out of oven when done and poke holes in top of cake while hot. (I used a bamboo skewer.)
7
Pour glaze over cake evenly.
8
Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fish
Regional Style: American