Lemon Bundt Cake Recipe

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Lemon Bundt Cake

Contributed by: Melinda

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. In case you can't find them, we have incredible meyer lemons almost all year.

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

Preheat oven to 350
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

Slice and serve

Questions about this recipe?