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Lemon Bundt Cake
I don't know where this recipe came from but it's delicious and pretty easy! I NEVER use packaged mixes, but this is worth it.
What you need
- 1 box Duncan Hines Lemon Supreme cake mix
- 1 3.5 oz. box instant lemon pudding
- 1/4 cup fresh home grown lemon juice
- 4 eggs
- 2/3 cup light vegetable oil
- 1/4 cup fresh meyer lemon juice
- 1 tsp grated lemon rind
- 1 cup powdered sugar
How to make it
- Preheat oven to 350º
- In a small bowl, whisk the lemon juice, zest and powdered sugar until smooth
- Combine cake mix and instant pudding
- In a measuring cup, combine lemon juice and enough cold water to make 2/3 cup
- Add eggs and lemon water to the dry ingredients
- Add oil and mix thoroughly until very well blended
- Lightly oil and flour a bundt pan and pour in the batter
- Bake for 45 minutes until the top is golden and the cake spring back when pressed gently
- When cake is done, cool for 5 minutes, invert and unmold onto a rack or large tray (the cake will be very moist, so you may want to use the tray you'll be
serving it from
- Using a poultry needle or cake tester, pierce the top of the cake all over with holes
- Slowly spoon glaze over the cake and cool
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