Ingredients
| 1 |
lemon cake mix box |
| 4 |
eggs, beaten |
| 1 Teaspoon |
lemon juice |
| 1 |
small package instant lemon pudding mix |
| 3/4 Cup |
vegetable oil |
| 2 Cup |
peeled and shredded zucchini |
| 1 1/2 Tablespoon |
butter |
| 3/4 Cup |
powdered sugar |
| 1 |
3-ounce package cream cheese, room temperature |
| 1 Teaspoon |
vanilla |
| 1/2 Teaspoon |
lemon extract |
| 2/3 Cup |
chopped pecans |
Instructions
Mix the first six ingredients together, beating for 3 minutes. Pour into a greased 9 x 13-inch baking pan. Bake at 325 degrees for 40 minutes or until cake tests done. Combine remaining ingredients except pecans and beat well. Add powdered sugar to spreading consistency. Frost cake. Top with pecans, pressing them in slightly with a spatula.
