Lemon Cake

Author

Unknown

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Recipe

Measurements	Ingredients
For the Cake:
One Package	Lemon Cake Mix
One Package	Instant Lemon Pudding Mix
$\frac{3}{4}$ Cup	Oil
Four	Eggs
$\frac{3}{4}$ Cup	Water
For the Glaze:
Two Cups	Sifted Powdered Sugar (Confectioners’ Sugar)
Six Tablespoons	Lemon Juice

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Instructions

1. Preheat oven to 350°F. Grease and flour a 10x16x3 inch pan (or similar, the card also mentions a 11x7x2 pan for a different version).
2. Cake
   1. In a large bowl, blend together one package of lemon cake mix, one package of instant lemon pudding mix, $\frac{3}{4}$ cup of oil, four eggs, and $\frac{3}{4}$ cup of water. (The card also has a note “mix cake w/3 eggs,” which might be an alternative or a typo, but the main ingredient list says 4 eggs).
   2. Pour the batter into the prepared pan.
   3. Bake at 350°F for 35 minutes. (The card says “Don’t test”).
3. Glaze
   1. While the cake is baking, prepare the glaze. Blend two cups of sifted powdered sugar and six tablespoons of lemon juice until runny and smooth.
   2. Take the cake out of the oven. Immediately punch the top of the cake all over with a fork (while it’s still in the pan).
   3. Pour the glaze smoothly all over the top of the hot cake. Keep the cake in the pan.

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