Chief Justice William's Lemon Cake

Rhode Island Supreme Court Chief Justice Frank Williams is not only a superb jurist, he is an equally superb cook. Warning: this lemon cake is so intense, you need to be seated while eating.

Serves 8


  • 1 box Duncan Hines Lemon Supreme cake mix
  • 1 3 1/2 ox box Jell-O™ Instant Lemon Pudding
  • 1/4 cup lemon juice
  • 1/3 teaspoon lemon extract
  • 2/3 cup canola oil
  • 4 eggs
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon lemon extract
  • 1 cup confectioner's sugar


  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, add the cake mixture and instant pudding and set aside. In a measuring cup, add the lemon juice and enough cold water to make 2/3 cup. Add the eggs, lemon water, and lemon extract to the dry ingredients and combine. Pour in the oil and beat at medium speed for 6 minutes, or until smooth.
  2. Lightly oil a Bundt pan, pour in the mixture, and bake for 45 minutes or until the top is golden and the cake is springy to the touch. While the cake is baking, prepare the glaze.
  3. In a small bowl, whisk the lemon juice, zest, lemon extract, and confectioners' sugar until smooth. Set aside.
  4. When the cake is done, cool five minutes, invert, and unmold. Using a poultry needle or toothpick, pierce the top of the cake with one-inch deep holes. Spoon the glaze over the cake and cool. Serve with fresh berries if desired.
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Martha M.

OMG, I LOVE lemon cake and will like to try this recipe. But, I have a question…I don’t own a bundt pan. What other pan or pans could I use with this? Mille grazie!

Nancy P.

Just made this cake today. It’s the best lemon cake I’ve ever made and ate.
Definitely will make again and again.

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