ICE BOX LEMON DROP CAKE

Ice Box Lemon Drop Cake image

Number Of Ingredients 9

1 box Lemon Cake Mix
1 cup Buttermilk
1 cup Water according to mix directions less 1/3 cup
1/3 cup Lemon Juice - difference of water in cake mix directions
1 box Lemon instant pudding mix (dry) 3 oz.
4 cups Confectioner's sugar
1/3 cup Bottled lemon juice
3 tablespoons Vegetable oil
3 tablespoons Water

Steps:

In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk. Where the box reads the amount of water (usually 1-1/3 cup), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting. Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
Icing: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. Glaze the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is reuired. There will be icing left over for a couple more cakes. Store in fridge and just stir it well to use again.