1 box lemon cake mix
1 box instant lemon pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup warm water or lemon juice
Mix
all together in a mixer on low for about 2 minutes, scrape bowl and
then mix a other 3 minutes at medium speed. Spoon into a greased and floured 9x13 inch cake
pan or 3 8-inch round pans. Bake at 350 for about 30 minutes for the
round pans and 45 minutes for the sheet pan. When done the edges of
the cake will pull away from the sides of the pan and a toothpick will
come out clean when stuck in the center. Remove from the oven and cool
in the pans about 10-15 mintutes, the round cakes can be removed from
the pans and allowed to cool on a rack until completely cool. The
sheet cake can be allowed to remain in the pan.
Make
a glaze from the strained juice of one lemon and the grated rind, with
enough powdered sugar to make a drizzle. Poke hole in the cake with a
toothpick, then drizzle the glaze over the top.
If
you wish to top this with a frosting mix an 8-oz bowl of mascarpone
cheese in a bowl, with the strained juice and grated rind of one lemon,
as well as about 2-3 cups of powdered sugar. Whip until smooth and
thick enough to spread over the cake.
