Extreme Lemon Bundt Cake
Ingredients:
For the cake:
1 box lemon cake mix
1 box (3.4 oz) instant lemon pudding mix
4 large eggs
1 cup water
1/3 cup vegetable oil
1/2 cup fresh lemon juice
1 tbsp lemon zest
For the glaze:
1 cup powdered sugar
2-3 tbsp fresh lemon juice
1 tsp lemon zest
Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, or use non-stick baking spray.
Mix the cake batter:
In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, water, vegetable oil, lemon juice, and lemon zest. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth and well combined.
Bake the cake:
Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake:
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Make the glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach a pourable consistency.
Glaze the cake:
Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides.
This Extreme Lemon Bundt Cake is packed with lemony goodness, making it a perfect treat for lemon fans who enjoy a bold citrus flavor!