Lemon Bundt Cake
Ingredients
The cake
-
1
package
lemon cake mix
-
1
3.4 ounce package
instant lemon pudding mix
-
⅔
cup
water
-
½
cup
vegetable oil
-
1
teaspoon
lemon zest
-
⅓
cup
fresh lemon juice
-
4
large
eggs
The glaze
-
2
cups
powdered sugar
-
¼
cup
lemon juice
-
½
teaspoon
vanilla extract
-
to taste
fresh strawberries (optional)
Instructions
- Preheat the oven to 350°F and grease a Bundt pan.
- In a large bowl, whisk together the cake mix and pudding mix.
- Add water, oil, lemon zest, lemon juice, and eggs, then whisk to combine.
- Pour the batter into the prepared pan and bake for about 40 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and vanilla.
- Drizzle the glaze over the cooled cake and let it harden for at least 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
367
Total fat
12g
Total carbohydrates
63g
Total protein
4g
Sodium
374mg
Cholesterol
62mg
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