Lemon Pudding Bundt Cake
Lemon Pudding Bundt Cake ~ starts with a boxed cake mix & the final results are STUNNING! Delicious lemon bundt cake recipe that's simple to make & everyone enjoys!
- 15.25 oz vanilla or lemon cake mix
- 3.5 oz instant lemon pudding mix
- 4 eggs
- 3/4 cup lemon juice
- 1/2 cup canola oil
- 1 teaspoon lemon extract
- 2/3 cup granulated sugar
- 1/4 cup unsalted butter
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest
Preheat the oven to 350°F. Grease the Bundt pan and sprinkle with flour.
In a large bowl, combine the cake mix and the pudding mix.
Add the lemon juice, eggs, canola oil, and lemon extract. Beat on low speed until just combined, and then beat on medium speed for 2 minutes.
Pour the batter into the Bundt pan. Bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean.
When the cake is done, transfer it to a cooling rack. Let cool for 10 minutes inside the pan. Place a plate over the top of the cake and flip the cake over.
Place a saucepan over medium heat. Add the sugar, lemon juice, and butter and cook until the butter is melted.
Once melted, cook for 2 minutes, then remove from the heat. Stir in the zest.
Pour the glaze over the cake. Let cool to set. Enjoy!
Calories: 220kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 184mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 217IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 1mg