"The belly rules the mind."--Spanish Proverb

Lemon Bundt Cake Recipe

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This recipe for Lemon Bundt Cake, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, September 25, 2008


Vegetable spray for pans
Flour for dusting pans
1 package plain yellow cake mix
1 package (3 ozs) lemon gelatin
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs

1/2 c confectioner's sugar, sifted
2 TBS fresh lemon juice
1 tsp grated lemon peel

Place rack in center of oven, preheat to 350 degrees. Lightly mist a 12 cup Bundt pan with vegetable spray, the dust with flour. Shake out excess flour. Set pan aside. Place cake mix, gelatin, oil, water and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl. Increase mixer speed to medium and beat for 2 minutes more. The batter should look thick and well blended. Pour the batter in the prepared Bundt pan, smoothing the top with a rubber spatula. Place cake on rack in oven and bake until light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes. Meanwhile, prepare the glaze. Combine the confectioner's sugar, lemon juice, and lemon peel in a small bowl and stir with a wooden spoon until smooth. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let cool before slicing.




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