Lemon Cake


  • 1 package Duncan Hines yellow cake mix
  • 1 - 3.5 oz. Jell-O lemon instant pudding
  • 4 eggs
  • 3/4 cup cold tap water
  • 3/4 cup canola oil


In a mixer, combine all ingredients and blend all together. Once mixed, beat the mixture on medium for 5 minutes.

Grease an angelfood cake pan. Pour the batter into the cake pan. Bake at 350 degrees for 1 hour.


1 1/2 cups powdered sugar, 2 TBSP butter, the juice that you can squeeze out of a fresh lemon, 1/4 cup warm tap water (if it comes out thick, add more water). In a mixer, blend all ingredients until smooth.

Ice the cake after the cake is cool.

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