Lemon Bundt Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
Zest from 2 lemons
02 -
1/2 cup water
03 -
4 eggs (large size)
04 -
1/2 cup of vegetable oil
05 -
1 cup sour cream
06 -
1 package (3.4 oz) of instant lemon pudding mix
07 -
1 box of lemon-flavored cake mix
→ Glaze Ingredients
08 -
1/4 cup fresh lemon juice
09 -
2 cups icing sugar
# Instructions:
01 -
Turn your oven on to 350°F (177°C). Coat a Bundt pan with oil and dust it lightly with flour.
02 -
Put the cake mix, pudding mix, sour cream, oil, eggs, water, and lemon zest in a mixing bowl. Beat with a mixer on medium until the batter gets smooth.
03 -
Pour the smooth batter into your greased Bundt pan. Put it in the oven for 45-50 minutes and check with a toothpick in the center. If it comes out dry, you're good.
04 -
Give the cake 10 minutes to sit inside the pan. After that, flip it over onto a cooling rack and leave it there until it's fully cooled.
05 -
Stir together the icing sugar with the lemon juice until the mixture is silky smooth.
06 -
Drizzle the glaze all over the cooled cake. Let it harden up a bit before slicing and digging in.
# Notes:
01 -
Adding pudding mix keeps the cake moist and soft.
02 -
Lemon zest brings out the strongest citrusy punch.
03 -
For a thinner glaze, mix in extra lemon juice. For a thicker one, hold back on the juice.