Description
A delicious and moist lemon bundt cake topped with a sweet glaze.
Ingredients
Scale
- 1 box lemon cake mix (16 – 18 ounce)
- 1 box lemon flavored instant pudding mix (3 oz.)
- 3/4 cup vegetable oil
- 1/2 cup water
- 4 eggs
- Zest of 1 lemon
- 1/3 cup lemon juice
- 2 cups powdered sugar
- 2 tablespoons butter (melted)
Instructions
- Preheat oven to 350°F. Grease and flour a 12 cup Bundt pan and set aside.
- In a large bowl, whisk together cake mix and pudding mix. Add oil, water and eggs. With an electric mixer, beat on low speed for 2 minutes. Stop the machine and scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes before inverting onto a serving plate.
- In a medium bowl, combine lemon zest, lemon juice, powdered sugar, and melted butter until well mixed. Allow glaze to thicken slightly before pouring the glaze over the top of the cake.
Notes
- Make sure to use fresh lemon juice for the best flavor.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg