Ingredients
1 package yellow cake mix (regular size)1 package (3.4 ounces) instant vanilla pudding mix1 cup strong brewed tea, cooled, divided4 large eggs, room temperature3/4 cup canola oil1 teaspoon vanilla extract1/2 teaspoon lemon extract1 cup chopped pecans, toasted2 cups confectioners’ sugar1/3 cup unsalted butter, melted
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners’ sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
