I do believe it’s the lemon pudding mix that makes this cake so perfect. Many people have asked if there’s cream in this – but nope! No cream whatsoever!

I know you’re supposed to let the cake cool completely before cutting a piece, or else it will not be a pretty sight. I can never wait long enough to get clean slices… I just cut a piece while it’s still really warm, add a scoop of vanilla bean ice cream on the side, let it melt for as long as I can (which is not long) and stuff my face with the most amazing dessert ever!

 

Ingredients

1 (18.25 ounce) package lemon cake mix

1 (3.4 ounce) package instant lemon pudding mix

4 Eggland’s eggs

1 cup water

⅓ cup vegetable oil

1 tablespoon Land O’ Lakes butter or margarine, melted

¼ cup orange juice

1 cup Domino confectioners’ sugar

 

Instructions:

In a mixing bowl, combine dry cake and pudding mixes, eggs, water and oil. Beat on medium speed for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack for 6-8 minutes.

Meanwhile, for glaze, combine butter and orange juice in a small bowl; stir in confectioners’ sugar until smooth.

Remove cake from pan to a serving platter.

Cool completely. Slowly drizzle with glaze