This is the second cake I made for the silent auction at church. I couldn’t wait to use my Heritage bundt pan, and it did not disappoint! I instantly fell in love with it. I will be using it a lot!
If you love lemon, you will love this cake. If you’re not a lemon lover you might want to go a different route. I, myself, could probably eat half of this cake in one sitting!
Luscious Lemon Bundt Cake
Ingredients
- 1 (18 1/2 oz.) pkg. yellow cake mix
- 1.3 oz. pkg. lemon Pudding mix
- 3/4 c. vegetable oil
- 4 eggs, beaten to blend
- 1/2 c. water
- 1/4 c. fresh lemon juice
- 1 c. sifted powdered sugar
- 3 tbsp. fresh lemon juice
- 1 tbsp. grated lemon peel
Directions
Heat oven to 350 degrees. Grease and flour Bundt pan. Using electric mixer beat first 6 ingredients in large bowl until smooth, about 4 minutes.Pour in Bundt pan. Bake 45 minutes. Cool cake in pan 25 minutes. Invert cake on wire rack. Cool completely.Stir together sugar, 3 tablespoons lemon juice and peel in medium bowl until sugar dissolves. Pierce cake with large meat fork. Spoon glaze over, allowing some to drip down sides. Freezes well.
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{ 2 comments… read them below or add one }
Wow ! this swirling cake looks great. Beautiful !
This is a beautiful and extremely delectable cake! I'm taking cupcake recipes in UK and I'm thinking of making something like this in a form of a cupcake. Thanks a lot!