Type what you have

Ingredients

• ✓ instant lemon pudding mix
• mochiko
• sweet rice flour
• white sugar
• baking powder
• milk
• butter
• egg
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk mochiko, sugar, pudding mix, and baking powder together in a bowl until combined. Whisk in milk until smooth with no lumps. Whisk in melted butter, then eggs, then lemon extract; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

By thecookingwimp

Ingredients

• ✓ instant lemon pudding mix
• lemon cake mix
• confectioners' sugar
• lemon juice
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a medium bowl, stir together the cake mix and instant pudding. Then continue to prepare cake mix as directed on box. Pour into the prepared pan.
3. 3 Bake cake as directed on package. When the cake comes out of the oven, poke holes all over the top of the cake with a toothpick.
4. 4 In a medium bowl, stir together the confectioners' sugar, lemon juice and melted butter until smooth. Pour the icing over the hot cake, and allow to cool before serving.

By 2WANNA

Ingredients

• ✓ instant lemon pudding mix
• lemon cake mix
• vegetable oil
• water
• egg
• lemonade concentrate
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine cake mix and pudding mix in a mixing bowl with oil, cold water, and eggs; beat with an electric mixer until smooth. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
4. 4 While the cake is baking, make the glaze: Combine thawed lemonade concentrate and sugar in a bowl; mix until thoroughly combined.
5. 5 Remove cake from the oven and place on a wire rack. Prick all over warm cake surface with a fork, then pour glaze over top. Let cool to room temperature.

By Denise

Ingredients

• ✓ instant lemon pudding mix
• lemon cake mix
• egg
• vegetable oil
• water
• poppy seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
2. 2 In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.

By Marian Collins

Ingredients

• ✓ instant lemon pudding mix
• yellow cake mix
• egg
• water
• vegetable oil
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
2. 2 Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes. Pour into lined muffin cups to about 1/3 full.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By STAMFAM

Ingredients

• ✓ instant lemon pudding mix
• pie crust
• cream cheese
• milk
• lemon pie filling
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust into a 9-inch pie pan.
2. 2 Bake in the preheated oven until lightly browned, 9 to 11 minutes. Remove from the oven and let cool.
3. 3 While crust cools, beat cream cheese in a medium bowl with an electric mixer until creamy, about 30 seconds. Gradually beat in milk until well blended. Add pudding mix and beat for 30 seconds. Beat in lemon pie filling on low speed until blended. Fold in whipped topping. Spoon mixture into the cooled pie crust.
4. 4 Refrigerate for at least 2 hours before serving.

By Barbara West Smith

Ingredients

• ✓ instant lemon pudding mix
• lemon cake mix
• vegetable oil
• egg
• lemon-lime carbonated beverage

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
3. 3 Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Phyllis

Ingredients

• ✓ instant lemon pudding mix
• white sugar
• butter
• pretzel
• cream cheese
• confectioners' sugar
• whipped topping

Instructions

1. 1 In a mixing bowl, thoroughly cream sugar and butter. Mix in pretzels. Press mixture into a 9x13 inch baking pan. Cover and refrigerate.
2. 2 Prepare lemon pudding mix according to package instructions. In a separate bowl, beat together cream cheese and confectioners' sugar. Fold in whipped topping.
3. 3 Spread cream cheese mixture over top of pretzel crust. Then spoon lemon pudding over cream cheese layer. Cover and refrigerate until pudding is set.

By ESHEEN

Ingredients

• ✓ instant lemon pudding mix
• lemon cake mix
• egg
• water
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely.

By Roxanne39

Ingredients

• ✓ instant lemon pudding mix
• lemon cake mix
• lemon flavored gelatin mix
• water
• whipped topping
• vanilla extract
• milk

Instructions

1. 1 Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
2. 2 Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

By LTIGGR2

Ingredients

• ✓ instant lemon pudding mix
• blueberry
• lemon
• sugar
• pound cake
• milk
• whipped cream

Instructions

1. 1 Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
2. 2 Divide pound cake cubes into 4 small dessert dishes.
3. 3 Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
4. 4 Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

By Donna

Ingredients

• ✓ instant lemon pudding mix
• white cake mix
• lime flavored gelatin mix
• water
• water
• whipped topping mix
• milk

Instructions

1. 1 Dissolve the gelatin in the boiling water. Mix in the cold water and set aside.
2. 2 Mix and bake cake as directed for one 9x13 inch pan. Let cake cool for 20 to 25 minutes.
3. 3 Poke holes in cake about 1 inch apart. Pour gelatin into holes and over the top of the cake. Refrigerate cake while making the topping.
4. 4 Mix instant pudding, whipped topping mix and milk until stiff. Frost cake and store in refrigerator.

By crashkwiccon

Ingredients

• ✓ instant lemon pudding mix
• butter
• sugar
• vanilla bean
• egg
• vanilla extract
• lemon extract
• all-purpose flour
• coconut
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
3. 3 Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
4. 4 Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.

By NET10

Ingredients

• ✓ instant lemon pudding mix
• yellow cake mix
• water
• vegetable oil
• egg
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 To make the cake: Stir cake mix and instant pudding together in a large bowl. Add water, oil, and eggs; mix until smooth and well blended. Spread batter evenly into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted comes out clean, about 40 to 45 minutes. While cake is still hot, poke holes in the top with a fork.
4. 4 To make the sweet lemon glaze: Mix lemon juice and confectioners sugar together in a small bowl until smooth; pour over hot cake and allow to seep into the holes. Let cake cool completely before serving.

By MARBALET

Ingredients

• ✓ instant lemon pudding mix
• cooking spray
• lemon cake mix
• egg
• vegetable oil
• lemon extract
• vanilla extract
• candied cherry
• candied pineapple
• pecan
• cranberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
2. 2 Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.

By suetoyou

Ingredients

• ✓ instant lemon pudding mix
• lemon cake mix
• water
• vegetable oil
• egg
• key lime juice
• confectioners sugar
• key lime juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
2. 2 In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
4. 4 To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

By Kaye Frickhoeffer

Ingredients

• ✓ instant lemon pudding mix
• graham cracker crumb
• butter
• cream cheese
• sweetened condensed milk
• egg
• lemon juice
• raspberry
• sugar
• water
• cornstarch
• milk
• whipped cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
3. 3 Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
4. 4 While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
5. 5 Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
6. 6 While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
7. 7 Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
8. 8 Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.

By larkspur

Ingredients

• ✓ instant lemon pudding mix
• cooking spray
• yellow cake mix
• water
• egg white
• milk
• vanilla pudding mix
• lemon extract
• light whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking pan with nonstick spray.
2. 2 Make the cake: In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat with an electric mixer on low speed for 1 minute. Increase the speed to high and beat for 4 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool completely, 20 to 30 minutes.
4. 4 Meanwhile, make the topping: In a large bowl, beat milk, vanilla pudding mix, and lemon extract on low speed for 2 minutes. Fold in whipped topping. Spread over the cooled cake. Store cake in the refrigerator.

By LaDonna

Ingredients

• ✓ instant lemon pudding mix
• yellow cake mix
• orange juice
• vegetable oil
• egg
• lemon extract
• white sugar
• orange juice
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan.
2. 2 Make the cake: Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in orange juice, oil, eggs, and lemon extract. Beat on low speed with an electric mixer until blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 20 more minutes.
4. 4 When the cake has cooled, make the glaze: Cook sugar, orange juice, and butter in a saucepan over medium heat for 2 minutes.
5. 5 Transfer cake to a serving platter and drizzle glaze over top.

By Angie LaSala

Ingredients

• ✓ instant lemon pudding mix
• lemon cake mix
• sour cream
• egg
• vegetable oil
• lemon juice
• lemon zest
• poppy seed
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
2. 2 Beat cake mix, sour cream, eggs, vegetable oil, lemon juice, pudding mix, lemon zest, poppy seeds, and lemon extract together in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium; beat for 3 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place the wire rack over the pan and invert to release cake onto the rack; cool completely.

By CorkiDeCat

Ingredients

• ✓ instant lemon pudding mix
• heavy cream
• white sugar
• vanilla extract
• instant tea powder
• instant tea powder
• raspberry
• cream cheese
• creme de menthe candy flavoring
• butter
• white sugar
• egg white
• lemon
• vanilla extract
• milk
• egg
• white sugar
• butter
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
2. 2 In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter.
3. 3 Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool.
4. 4 When cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. Reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. Do not allow the water to touch the upper part of the double boiler. Stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. Reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. When butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. Remove filling from heat and set aside. When cooled, load the filling into a piping bag with a medium-sized round tip.
5. 5 To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often.
6. 6 Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.

By ilkaisha

Ingredients

• ✓ instant lemon pudding mix
• butter
• white sugar
• egg
• lemon
• all-purpose flour
• baking powder
• salt
• powdered sugar
• lemon

Instructions

1. 1 Gather the ingredients.
2. 2 Cream butter, sugar, and pudding mix together in a bowl. Beat in egg, lemon juice, and 1/2 of the lemon zest. Set aside remaining lemon zest for icing.
3. 3 Sift flour, baking powder, and salt together in another bowl. Add to butter-pudding mixture and beat until well combined.
4. 4 Roll dough into 2 logs, wrap in plastic wrap, and freeze until firm, about 4 hours.
5. 5 Preheat an air fryer to 325 degrees F (165 degrees C). Line the air fryer basket with parchment paper.
6. 6 Slice frozen dough into 1/4-inch slices and place in the prepared basket.
7. 7 Air fry cookies, working in batches, until edges start to brown, 6 to 10 minutes. Remove from the air fryer and leave in the basket until cool to the touch, then place on a wire rack to cool completely.
8. 8 While cookies are baking, combine powdered sugar, lemon juice, and reserved lemon zest in a bowl. Dip 1 side of each cookie in icing. Let icing set until hardened, about 2 minutes.

By Yoly

Ingredients

• ✓ instant lemon pudding mix
• cooking spray
• lemon cake mix
• white sugar
• egg
• peach nectar
• vegetable oil
• confectioners sugar
• peach nectar
• lemon juice
• lemon peel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).
2. 2 Beat together lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the top of cake springs back when lightly pressed and a toothpick inserted into the middle comes out clean, about 50 minutes.
4. 4 Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.
5. 5 Mix together confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a large bowl with an electric mixer until frosting is smooth.
6. 6 Invert cooled cake onto a serving platter; poke holes in the top of cake with a fork. Pour frosting slowly over cake, allowing it to soak into the holes and drizzle down the sides.

By ACYGAN

Ingredients

• ✓ instant lemon pudding mix
• cooking spray
• lemon cake mix
• water
• egg
• vegetable oil
• lemon
• strawberry gelatin mix
• water
• milk
• whipped topping
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Use a fork or chopstick to poke holes in cake; set aside.
4. 4 Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour.
5. 5 Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.
6. 6 Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.

By Yoly

Ingredients

• ✓ instant lemon pudding mix
• all-purpose flour
• salt
• baking powder
• baking soda
• white sugar
• brown sugar
• lemon zest
• butter
• egg
• lemon juice
• vanilla extract

Instructions

1. 1 Whisk together flour, pudding mix, salt, baking powder, and baking soda in a large bowl; set aside.
2. 2 Combine white sugar, brown sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment.
3. 3 Mix on medium speed to release oils of lemon zest into sugar, and until fragrant, about 20 seconds. Add melted butter and mix on medium speed until smooth, about 20 seconds. Add eggs, lemon juice, and vanilla and mix until smooth, about 20 seconds.
4. 4 Add flour mixture to butter mixture and mix on medium-low speed until just combined (be sure not to overmix), about 20 seconds. Scrape down sides and bottom of bowl and mix for 2 more seconds. Cover bowl with plastic wrap and refrigerate for 2 hours, up to overnight.
5. 5 Preheat oven to 375 degrees F (190 degrees C) with racks on upper and lower third of oven. Place remaining 1/2 cup sugar on a shallow plate and set aside. Line two large baking sheets with parchment paper.
6. 6 Remove cookie dough from refrigerator and scoop with a spoon or ice-cream scoop into 2 1/2 ounce balls. Roll with hands to form an even ball and roll in sugar. Place about 1 1/2-inches apart on prepared baking sheets.
7. 7 Place baking sheets on upper and lower racks and bake until cookies have spread, are starting to crackle on top, and are golden brown around the edges, 15 to 18 minutes, rotating pans and switching racks halfway through. Remove and let cool slightly on baking sheets, about 5 minutes. Transfer to wire racks to cool completely.

By Marianne Williams

Ingredients

• ✓ instant lemon pudding mix
• cooking spray
• orange cake mix
• egg
• vegetable oil
• margarita mix
• lime juice
• tequila
• triple sec
• lime
• confectioners' sugar
• tequila
• triple sec
• lime
• lime

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9-cup fluted tube pan with cooking spray that contains flour, and brush the spray into the grooves of the pan with a pastry brush. Spray 1 more light coating of cooking spray, and invert the pan to let any excess spray drip out.
2. 2 In a mixing bowl, beat together the orange cake mix, lemon pudding mix, eggs, vegetable oil, margarita mix, lime juice, tequila, and triple sec until thoroughly combined. Fold in the grated zest of 1 lime, and pour the batter into the prepared fluted tube pan. Use a spatula to fill grooves of the pan with batter, and tap the filled cake pan to remove air pockets.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
4. 4 Cool the cake in the pan on a rack for 10 minutes, shake it a couple of times to help the sides release, and slide a thin silicone or nylon spatula between the cake and the pan. Place a serving plate over the top of the cake pan and invert the pan to slide the cake onto the serving plate. Allow the cake to finish cooling.
5. 5 Make a thin glaze by mixing together confectioners' sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes, and grated zest of 1 lime. Drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden, and slice.

By damedonna