Trending
    Banner
    Recipes

    Lemon Bundt Cake

    Vicki EstesBy 2 Mins Read
    Jump to Recipe Print Recipe

     

    Lemon Bundt Cake

    Kansas Wheat Commission
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    PAN PREPARATION:

    • Shortening and flour

    FOR THE CAKE:

    • 1 15.25 ounce box lemon cake mix
    • 1 3.4 ounce box instant lemon pudding/pie filling
    • 4 large eggs
    • 1 cup water
    • ⅓ cup vegetable oil

    TOPPING (OPTIONAL):

    • 2 tablespoons confectioners' sugar

    Instructions
     

    • Preheat oven to 350F.
    • Prepare Bundt® pan by generously greasing sides, bottom, center tube and every crevice with shortening. Lightly dust with flour.
    • In a large bowl, combine all cake ingredients.
    • With an electric mixer, beat for 2 minutes on medium speed, scraping sides and bottom of bowl halfway through.
    • Pour cake batter into prepared pan.
    • Bake for 48-50 minutes, or until cake tests done with a toothpick and top is deep golden brown.
    • Remove cake from pan and place on a serving plate.
    • Allow to cool; sprinkle with confectioners’ sugar.

    Notes

    Helpful hints:
    1. Tip for removing cake from Bundt® pan: Right out of the oven, gently slide a small rubber spatula around the edges to loosen the cake from the pan. Cool upright in the pan for 5 minutes. Then turn pan upside-down on a cooling rack and cool an additional 5 minutes in the pan. Gently tap on pan and shake pan side to side to remove cake.
    2. To sweeten this cake and enhance the lemon flavor, try using a lemon glaze in place of the dusting of confectioners’ sugar. Mix ½ cup confectioners’ sugar with 1-2 tablespoons concentrated lemon juice and drizzle over the cooled cake before slicing.
    Keyword Bundt cake, lemon
    Tried this recipe?Let us know how it was!
    Share.

    Related Posts