¾ cup butter
3 eggs
1 tsp xanthan gum
2 ½ tsp baking powder
1 ½ tsp salt
1 ¼ cups sugar
3.40 oz pkg. lemon instant pudding mix
1 tsp vanilla
1 tsp lemon juice
1 ¼ cups milk
Icing
4 cups confectioners' sugar
½ cup butter
2 tbsp lemon juice
2 tbsp milk
1
Preheat oven to 375°. Grease a 9x13 cake pan.
2
Allow butter and eggs to stand at room temperature for 30 minutes. Combine flour, xanthan gum, baking powder, and salt in a bowl.
3
Using a mixer, cream butter, sugar, and dry pudding mix for 2 to 3 minutes on high speed.
4
Add eggs one at a time, beating well after each. Beat in vanilla. Alternately add flour mix and milk, ending with flour. Pour into prepared pan.
5
Bake for 25 - 30 minutes.
6
While the cake is baking, combine all the icing ingredients and mix well.
7
As soon as you pull the cake out from the oven, poke holes all over the top of the cake with a fork. Immediately ice the cake (while it is still warm) so the icing melts and turns into a glaze.
8
Cool completely. Serve with whipped cream.
CategoryDessert
Ingredients
¾ cup butter
3 eggs
1 tsp xanthan gum
2 ½ tsp baking powder
1 ½ tsp salt
1 ¼ cups sugar
3.40 oz pkg. lemon instant pudding mix
1 tsp vanilla
1 tsp lemon juice
1 ¼ cups milk
Icing
4 cups confectioners' sugar
½ cup butter
2 tbsp lemon juice
2 tbsp milk
