Moist Lemon Ring Cake
A delicious, moist cake recipe filled with lemon and topped with a sweet lemon glaze.
box yellow cake mix
butter to grease cake pan
package instant lemon pudding
Lemon pie filling
I like Duncan Hines brand
fresh lemon juice.
Preheat oven to 350°F
Grease an angel food cake pan with butter.
In a large bowl, whip cake mix, oil, orange juice and instant pudding together until smooth.
Add 3 eggs one at a time, beating after each egg.
Pour batter into the well-greased angel food pan.
Using a pastry bag, pipe a ring of Lemon pie filling on top of the batter.
Bake at 350°F for 50 minutes.
Remove the side of the pan, leaving the center and cake intact to cool for 3 minutes on a cooling rack and immediately begin the glaze.
To make the glaze, mix the confectioner’s sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary.
Brush glaze over the top of the cake.