1 yellow cake mix, 18.25 oz
1 instant lemon flavored pudding mix, 3.4 oz.
4 large eggs
¾ cup vegetable oil
4 cups confectioners’ sugar
1 tablespoon lemon zest (1 lemon)
⅓ cup fresh lemon juice
3 tablespoons water
3 tablespoons vegetable oil
Preheat oven to 350 degrees.
Spray miniature muffin or tart pans with nonstick cooking spray.
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In a large bowl, combine cake mix, pudding mix, eggs, and ¾ cup oil and beat for 2 minutes. Batter will be very thick.
Spoon batter into each muffin cup using a teaspoon to fill them no more than half full.
Bake for 12 minutes until just turning golden. Turn cakes out of the pan while warm.
In a medium bowl, sift confectioners’ sugar.
Add lemon zest, lemon juice, oil, and water, stirring until smooth.
Dip the cakes into the glaze while warm, taking care to thoroughly cover each cake.
Place the cakes on a wire rack with wax paper underneath to catch the drips.
Let glaze set firmly before storing in an airtight container.