Lemon Drizzle Cake

by iluvfood

Prep time: 0:35 Overall time: 1:35

SERVINGS

10 servings scale / convert

INGREDIENTS

1 pkg. yellow cake mix
1 cup water
1/2 cup salad oil
4 eggs
1 pkg. lemon pudding mix

Glaze
1/4 cup butter
1/4 cup brown sugar
1 cup powdered sugar
1 tsp. lemon flavor or vanilla
3 tbsp. hot water

Lemon Sauce
2 tbsp. cornstarch
1/2 cup sugar
1/4 tsp. salt
2 cups water
1 tbsp. grated lemon peel
3 tbsp. lemon juice
4 tbsp. butter

INSTRUCTIONS

LEMON DRIZZLE CAKE
Mix together dry ingredients. Add water and oil. Add 1 egg at a time, beating well after each addition. Gently fold in drained blueberries. Pour batter into 10 inch fluted, plain tube pan (greased and floured), or in indevidual seving bowls. Bake 45 minutes at 350 degrees. Let cake cool (do not invert pan) for 20 minutes before removing from pan. Drizzle on glaze when cake is completely cold.

GLAZE
Melt butter, add brown sugar. Cook to make syrup. Add powdered sugar and flavoring. Add water a little at a time until glaze can be easily poured over cake.

LEMON SAUCE
In saucepan mix cornstarch, sugar, and salt. Gradually stir in water. Cook, stirring constantly, until mixture thickens. Boil and stir 1 minute. Remove from heat. Stir in remaining ingredients.

ENJOY!!!

CHEF COMMENTS

This also works well if you put the batter in indevidual serving bowls to cook it in, then you can let it cool and serve it as you need it then you don't have mushy cake 5 days later!!!

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