This is another pantry recipe – when I was taking inventory of my cupboards last week, I found a box of lemon cake mix and lemon pudding mix. Add some eggs, oil, water, and lemon zest and you have a fine crumb, lemony cake with a lemon glaze. Actually, you have two cakes, one to keep and one to share. It was simple to make, and the perfect, light dessert following our Easter dinner.
- 4 large eggs
- 1 – 15.25 oz. box of lemon cake mix
- 1 – 3.4 oz. box of lemon instant pudding mix
- 3/4 cup water
- 3/4 cup vegetable oil
- zest of one lemon
- 2 cups confectioners sugar
- 1/3 cup lemon juice
- 2 tablespoons butter, melted
- 2 tablespoons water
- zest of one lemon
- Preheat oven to 350º, grease two 9″ round cake pans and line with parchment or wax paper, set aside.
- In a large bowl, beats eggs with an electric mixer. Add cake mix, pudding mix, water, vegetable oil and lemon zest, mix until well combined. Divide the batter among the two pans, and bake for 25 to 30 minutes, testing with a toothpick.
- While cakes is baking, prepare the glaze. in a medium bowl, whisk confectioners sugar, lemon juice, butter, water, and lemon zest. When cakes are finished baking, and still warm, poke holes all over cake with a skewer (or a fork). Pour the glaze over the cakes, and let cool completely in the pans before removing.
J.L. Borsch & Company – You left a comment about this company years ago; located in Philadelphia I believe. Sorry to add this now but just found it on the internet and there was no reply link for it to contact you. Just wondered if you know if there is only one location for this company as I have a thermometer they issued but my family was from Chicago. Thanks.
I believe this was his only location. From what I was able to research, J.L. Borsch trained in Paris, set up a shop in Philadelphia, went back to Paris to work, then back to Philly. I didn’t see anything relating to Chicago. Borsch died in 1929, so maybe a family member picked up the thermometer at a flea market or antique store?