1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice) Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix
Glaze:
1/2 cup sugar 1/2 cup lemon juice
Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium
heat, and bring to boil for 3 minutes. When cake is removed from oven,
poke cake all over with a wooden skewer and brush glaze over cake.
Let
the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.
This older recipe never fails to bring a smile.
1 1/2 cups all-purpose flour 3/4 cup powdered sugar 1/4 tsp. salt
Put ingredients in small jar.