1 (18.75 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 (3 ounce) package instant lemon pudding mix
1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder (optional)
1/2 teaspoon lemon zest
1 teaspoon lemon zest (optional)
1/2 cup butter, melted
1 (15 ounce) can evaporated milk
3 cups confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, eggs, pudding mix, milk, lemon pudding mix, sugar, flour, baking powder, baking soda and lemon zest. Mix together well. Fold in lemon zest and lemon zest.
Pour mixture into prepared pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool and frost.
To make Lemon Gelatin: In a medium bowl, stir together butter, evaporated milk, confectioners' sugar and lemon zest. Beat until light and fluffy. Fold in lemon zest and lemon zest. Spread over cake.
I followed the recipe exactly making no changes and these were extremely tasty. Clauses a:-heaven yes! The texture was fantastic! More like biscuit than bread,but still good. Loaves 12 inches long and 8 inches in diameter. I cut in into quarters and added sugar. Took about 1 1/2 teaspoons of baking powder and 3 cloves of diced garlic. I put all the other ingredients into a large mixing bowl and kneaded it by hand for a bit on the inside. I could come back and do it all over again.
I didn't think they were as easy as everyone made them out to seem because they're so tiny. But they were different and good.
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