1 pound butter, softened
1 tablespoon brown sugar
1 tablespoon lemon juice
1 (2 ounce) package instant vanilla pudding mix
1 1/2 cups milk
3 eggs
1/4 cup lemon juice
1/4 cup lemon zest
2 tablespoons lemon zest
1 (14 ounce) can frozen orange juice concentrate, thawed
Preheat oven to 350 degrees F (175 degrees C).
Put butter, brown sugar, lemon juice, pudding mix, milk, eggs and lemon zest into a saucepan and mix vigorously to make a syrup. Add orange juice and lemon zest and mix well. Pour the syrup into the bottom of a large 9x13 inch pan.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares.
Made this for Christmas dinner, and it was a huge hit. I can make it any time I want, I just need the cookies.
This is a great morning cuppie! I added more white chocolate chips, 1/2 cup Blueberries, 1/2 tsp. sbaker's brown sugar, and 2 tsp. vanilla to my existing recipe. I also substituted white chocolate chips for white chocolate. I did not make the eyes, but the taste was phenomenal. Will make again!
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