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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. 1 box Duncan Hines Lemon Supreme cake mix
  2. 1 3.5 oz. box instant lemon pudding
  3. 1/4 cup fresh home grown lemon juice
  4. 4 eggs
  5. 2/3 cup light vegetable oil
  6. 1/4 cup fresh meyer lemon juice
  7. 1 tsp grated lemon rind
  8. 1 cup powdered sugar

How to make it

  1. Preheat oven to 350º
  2. In a small bowl, whisk the lemon juice, zest and powdered sugar until smooth
  3. Combine cake mix and instant pudding
  4. In a measuring cup, combine lemon juice and enough cold water to make 2/3 cup
  5. Add eggs and lemon water to the dry ingredients
  6. Add oil and mix thoroughly until very well blended
  7. Lightly oil and flour a bundt pan and pour in the batter
  8. Bake for 45 minutes until the top is golden and the cake spring back when pressed gently
  9. 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
  10. Using a poultry needle or cake tester, pierce the top of the cake all over with holes
  11. Slowly spoon glaze over the cake and cool

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