 You can see the filling is right at the top of the cake. It's really, really moist and gooey. Today, we made my lemon barbunt cake with a little beater. I think it's because it's generic, but I still like to start with four eggs, quarter cup of lemon juice, three quarter cups of water, your lemon zest. I'm going to use the whole lemon to squeeze it so I'm as well get plenty of zest off of it. Put the vegetable oil, liquids in first when I'm doing a cake mix, and that way it doesn't stick to the sides of the bowl when it's mixing. Easy is the way to do it. Now we're going to put in a package of vanilla instant pudding mix of Dunkin' Himes lemon supreme cake mix. I'm in cake. We're going to turn this up on medium and beat it for two minutes. Spray these because they have so many cracks. Make sure you shake up your baker's joy or baking spray really well and good. You need to spray this cake really good because we're putting lemon filling in it and it may get sticky on the bottom. So make sure you've got plenty down in the bottom and on the floor. It's almost like you really need to double spray it. Now we're going to pour our lemon cake mix and we will make a glaze to go on top. So we'll do that while this bakes. This is going to bake in the oven for an hour and 15 minutes at 325 degrees. So you're going to have plenty of time to make your glaze. Now we're going to take lemon filling out of a can and put it in the center of the butt round all the way around and don't go overboard with it. You won't be using the whole can. You can use the rest of the can to make some fried pies or something. Just try to get it kind of even around. All right, that looks good to me. Let's get this in the oven. All right, we're going to flip this out. Yummy. There it is. You can see the filling is right at the top of it, which is just perfect. And we're going to go ahead and mix up our glaze and put on top of it. And it's going to be delicious. This is a very stout glaze. I will say that. Show you how it looks. On the top, you can see the filling is right at the top of the cake. It's really, really moist and gooey and it's going to be just delicious. So let's take a bite. So you're going to add enough juice in here so that it'll be thin enough to put on the cake. If you've got an old cookbook, I want you to look at the revisions I've made on this recipe. Just go on to www.ColorValleyCooks.com and pick recipe revisions and then mark up your cookbook so that you will have what I've decided to change on this cake. I've got a seed in here. I'm going to take it out. And I'm going to make it just a little bit thinner than that so that it's just a little bit more pourable. Just don't get... There I go. I've got a seed in it. Just make sure you don't leave a seed in there. With that butter in there, it's just going to be a little tastier than what I had originally put for the recipe. Because I had it asked you to use butter. And of course, with the butter in there, it's going to taste a lot better. Get thinner and make it pourable if you want to. So moist. So delicious. If you like lemon, that should make you happy. Thanks for watching Color Valley Cooks, where we cook like Mama Dad.