I like to drizzle half of the glaze over the hot cake, let stand and come back to the cake through out the day to drizzle the remaining glaze a little at a time. The glaze will have thickened up some and makes for a nice shiny glaze.
Lemon Orange Delight Cake
1 LEMON CAKE MIX
1 package(s) (3.5 ounce) INSTANT LEMON PUDDING
3/4 cup(s) ORANGE JUICE
1/2 cup(s) OIL
1 teaspoon(s) LEMON JUICE
1/3 cup(s) ORANGE JUICE
2/3 cup(s) SUGAR
1/4 cup(s) BUTTER
In a large bowl, stir together cake mix and pudding mix.
Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract.
Beat on low speed until blended.
Scrape bowl, and beat 4 minutes on medium speed.
Pour batter into a greased 10 inch bundt pan.
Bake at 325 degrees 50 to 60 minutes or until tested done.
Let cool in pan for 10 minutes.
Turn cake out onto a wire rack with a sheet of wax paper under rack to catch the drippings from the glaze.
In a sauce pan over medium heat, bring to a boil 1/3 cup orange juice, sugar and butter.
Simmer for two minutes.
Poke some holes in cake using a fork and drizzle glaze slowly over hot cake.