Name: Lemon Bundt Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Cuisine: American
Ingredients: 1 package lemon cake mix; 3 ounces instant lemon pudding mix ((see note 1)); 2/3 cup water; 1/2 cup vegetable oil ((see note 2)); 1 teaspoon lemon zest ((see note 3)); 1/3 cup fresh lemon juice ((from 2-3 lemons)); 4 large eggs; 2 cups powdered sugar; 1/4 cup lemon juice; 1/2 teaspoon vanilla extract; Fresh strawberries (for serving, optional)

American

Bowl

Whisk

Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray.

In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.

Pour into prepared pan and bake until a toothpick inserted comes out clean with a few crumbs attached, about 40 minutes.

Cool 15 minutes in pan. Invert on to cooling rack set over a baking sheet and cool completely.

Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes.

Transfer to a serving platter and serve with fresh strawberries if desired.

Lemon Bundt Cake

Utensils needed:

Overview

Category

Cuisine

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