Lemon Bundt Cake
8:47 AM
Lemon Bundt Cake
1 package lemon cake mix
1 (3.4 ounce) package instant lemon pudding
2/3 cup water
½ cup vegetable oil
1/3 cup fresh lemon juice (from 1 lemon)
4 large eggs
1 teaspoon lemon zest
FOR THE GLAZE:
3/4 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
1-2 tablespoons lemon juice
Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray. In a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice, eggs, and lemon zest and stir to combine. Pour into prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean. Cool 15 minutes in pan. Invert on to cooling rack set over a baking sheet and cool completely. To make the glaze, whisk together powdered sugar, milk, and vanilla. Add lemon juice until the glaze is thin enough to pour. Drizzle over cooled cake and let glaze harden for at least 10 minutes.
0 comments