This is a recipe passed down from my husbands Grandmother in Kansas. If you like lemon flavoring you will love this cake as it is PACKED with lemon flavor and is extra moist (not to mention super easy ).
1In mixing bowl, sift the cake mix and instant pudding together, then add the eggs, oil, water, and lemon extract and beat with electric mixer for 5 minutes. Pour into greased and floured 13x9 baking dish and bake @ 350 degrees for 30 - 40 minutes. When cake is done, reomove from oven and place on a cooling rack for 5 minutes. Using a fork, poke holes in the top while the cake is still warm. These holes will allow the icing to flow through the cake infusing it with all the delicious lemon flavor in the icing, so poke plenty of holes !
2While the cake is baking, mix your icing because you will pour the icing over the top of the cake while it is still warm.
First, put the powdered sugar into a small mixing bowl. You need to remove the zest from the outside of the lemon with a zesting tool (a small grater will work if you don't have the zesting tool) and add it to the powdered sugar. Cut the lemon in half and add all the juice from the lemon (being careful to remove all the seeds) to the sugar as well. Add the melted butter and water, then mix with a wire whisk until blended well. This mixture will be very runny.
When cake has cooled for five minutes, and holes have been poked into top of cake, slowly pour the icing mixture over the top of the cake and allow it to seep down into the cake, being careful not to allow the icing to run over the sides of the cake. You want to keep the icing on the top of the cake so all the flavor doesn't run to the sides.
If you are a true lemon flavor lover, you can double the icing recipe and it doubles the lemon flavor of this cake. I have tried it and WOW does it ever pack a punch of lemon flavor!! Yummy