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    CANARY LEMON CAKE

    List of Ingredients




    1 (18.25-ounce) package lemon supreme cake mix
    1 (3.4-ounce) package lemon instant pudding mix
    4 large eggs
    1/2 cup water
    1/2 cup Vegetable Oil
    3/4 cup frozen lemon juice, thawed and divided
    2 cups powdered sugar

    Recipe



    Beat first 5 ingredients and 1/2 cup lemon juice at medium speed with an electric mixer 2 minutes. Pour batter into a greased and floured 13x9-inch pan.

    Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

    Stir together powdered sugar and remaining 1/4 cup lemon juice; drizzle over cake. Cut into squares. Makes 15 to 18 servings.

 

 

 

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