LEMONY LEMON CAKE
We love lemon, so when we saw Patricia's recipe we knew we had to try it. This cake is light, moist, and so refreshing. The glaze adds a bit of zing and moisture. Mixing Cool Whip with the frosting makes for a silky smooth icing. Very easy to prepare, the cake is bursting with lemon goodness.
Provided by Patricia Yates
Categories Cakes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Combine beaten eggs, oil, and water. Add cake mix and pudding and mix well.
- 2. Bake in a 9 X 13-inch pan sprayed with Pam. Bake in preheated 350-degree oven for 25 to 30 minutes.
- 3. Prepare glaze. Mix confectioners sugar, melted butter, water, and lemon juice in a bowl.
- 4. Poke holes in cooled cake with a wooden spoon handle. Then pour glaze slowly over the cake so the glaze gets into each opening.
- 5. Combine Cool Whip with the can of lemon frosting in a bowl. Then, frost the cake. Enjoy
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