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LEMON BUNDT CAKE Recipe

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This recipe for LEMON BUNDT CAKE is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box Duncan-Hines Lemon Supreme Cake Mix
1 Box (3 1.2 oz.) Jell-O Instant Lemon Pudding
1/4 Cup Fresh Lemon Juice
4 Eggs
1/2 Tsp. Lemon Extract
2/3 Cup Canola Oil

Glaze:
1/4 Cup Fresh Lemon Juice
1 Tsp. Grated lemon Zest
1/2 Tsp. Lemon Extract
1 Cup Powdered Sugar
Directions:
Directions:
Preheat oven to 350º. Prepare the cake: In the bowl of an electric mixer, add the cake mix and the instant pudding and set aside. In a measuring cup, add the lemon juice and enough cold water to make 2/3 cup. Add the eggs, lemon water and the lemon extract to the dry ingredients and combine. Pour in the oil and beat at medium speed for 6 minutes or until smooth. Lightly oil a Bundt pan, pour the mixture in and bake for 45 minutes or until the cake is springy to the touch.
While the cake is baking, prepare the glaze: In a small bowl, whisk the lemon juice, zest, lemon extract and powdered sugar until smooth. Set aside.
When the cake is done, let it cool for 5 minutes, invert and unmold. Using a cake tester or a toothpick, pierce the top of the cake with 1-inch deep holes. Spoon the glaze over the cake and cool. Serve with fresh berries if you choose..

 

 

 

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