This recipe was given to me by Linda Kester Hamlin
from West Valley, New York on September 18, 2004. I made it on September 26, 2004, and took it to work, and also on October 10, 2004, and took it to church for a spaghetti dinner. This cake is very lemon-flavored. This recipe was served at the former Tea Room in West Valley. You can make it in a bundt cake pan or rectangle cake pan.
1 (1 lb. 2.25-oz.) box of white cake mix
1 (3.4-oz.) package of instant lemon pudding and pie filling
3/4 cup vegetable oil
3/4 cup water
4 eggs (added one at a time)
2 cups confectioners sugar
juice from one lemon
In a large mixing bowl, combine the cake and pudding mixes, oil, and water. Beat slowly. Add 4 eggs, one at a time, beating a minute after each addition. Place cake batter in a greased bundt pan, or a 9x13-inch baking pan. Bake in a 350 degree oven for 30 minutes or until a toothpick inserted comes out clean. If using a bundt pan, allow to cool in pan for twenty minutes before unmolding onto cake platter. Make the frosting by combining the confectioners sugar and lemon juice in a medium-size bowl. Poke holes in top of cake and drizzle frosting over top of cake, allowing frosting to drizzle down the sides.