Lemon Bundt Cake

Name: Lemon Bundt Cake
Total time: 2400 s
Cuisine: American
Ingredients: For the cake; 1 lemon cake mix; 1 (3.4 oz) package instant lemon pudding; 2/3 cup water; 1/2 cup vegetable oil; 1 fresh lemon juice from 1 lemon; 4 large eggs; 1 tsp lemon zest; 1/2 cup sour cream; 1/4 cup mayonnaise; For the glaze; 3/4 cup powdered sugar; 1 tbsp milk; 1/2 tsp vanilla; 1-2 tablespoon fresh lemon juice

jglehenbauer @jlehenbauer

Longview, TX

Yes, there is pudding in this cake!

jglehenbauer @jlehenbauer

Longview, TX

Yes, there is pudding in this cake!

Saved

Ingredients

40 minutes

For the cake
1lemon cake mix
1 (3.4 oz)package instant lemon pudding
2/3 cupwater
1/2 cupvegetable oil
1fresh lemon juice from 1 lemon
4large eggs
1 tsplemon zest
1/2 cupsour cream
1/4 cupmayonnaise
For the glaze
3/4 cuppowdered sugar
1 tbspmilk
1/2 tspvanilla
1-2 tablespoonfresh lemon juice

Saved

Steps

40 minutes

1

Preheat oven to 350. Generously coat bundt pan with shortening or nonstick spray.
2

In a large bowl, whisk together cake mix and dry pudding. Add water, oil, lemon juice, eggs, sour cream, and lemon zest and mix with mixer till smooth.
3

Pour into pan and bake 40 minutes or until toothpick come out clean with a few crumbs attached. Cool 15 minutes in pan then place on cake tray.
4

To make glaze, whisk together powdered sugar, milk, and vanilla. Add lemon juice until the glaze is thin enough to pour. I usually double the glaze recipe.
5

Drizzle over cooled cake and let glaze harden for at least 10 minutes. Serve with fresh strawberries if desired.