I have made this recipe several times and love it!  A word of advice, this cake recipe makes A LOT of batter, and it needs a TALL 10 inch tube pan. Otherwise, you will need a bundt size pan, and 3 small loaf pans.  I like keeping the bundt size cake for home, and giving the small loaves away.  Also please understand that there is nothing “diet” about this cake. It’s rich and delicious, but I don’t think a small slice will do too much damage. :)

Ingredients:

3 sticks of margarine

3 cups sugar

6 eggs

1 small box instant lemon pudding mix

1 cup milk

3 1/2 cups self rising flour

1 tsp. vanilla

2 tablespoons lemon extract

Directions:

Preheat oven to 350 degrees.  Grease and flour 10 inch tube pan. (Or as suggested: one bundt pan and three small loaf pans.) 

In a large bowl, cream together sugar and margarine until light and fluffy.

Beat in the eggs one at time. Beat in lemon instant pudding mix.

Beat in the flour alternatively with the milk one cup at a time just until incorporated.

Beat in the vanilla and lemon extract and then pour into the pan. (or pans as the case may be.)

Bake the 10 inch tube pan for 60 minutes. OR>>>If you are using the bundt pan and loaf pans, it takes about 40 minutes. In either case, keep an eye on the cakes and test them with a tooth pick when they look like they may be done. All ovens vary, so be careful not to over bake or this cake will be hard as a brick.

When the cake comes out of the oven, I poke holes all around the top with a thick knitting needle,and spoon the glaze over the cakes while they are still hot.  I then turn them out of their pans, poke holes in the bottom,and glaze them again real quick before sitting them upright again.  I pour any left over glaze over the tops again.

Icing:

I make a thin glaze of confectioner’s sugar, softened butter, a dash of salt, and lemon juice concentrate. I don’t have exact measurements for this glaze. I just kind of play with it until it’s the consistency that I want.  I use about a half a box of powdered sugar, 1/2 stick softened butter. I keep mixing until there is a smooth thick consistency, and then I start thinning it out with lemon juice concentrate (about 1/4 cup) until it’s as thin as I want. I add a dash of salt to the glaze because it just makes it taste better.  The glaze needs to be thin enough to seep easily through all those holes you are going to poke all over the cake.  

Smells heavenly while baking, rises beautifully, and this cake is DELICIOUS! Enjoy!