Show Subscription Form




Lemon Bundt Cake Recipe

Read Reviews (7)
4.67 7
Publisher Photo
Convenient lemon cake and pudding mixes hurry along this moist glazed cake shared by Ann Anderson of Andrews, North Carolina.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 10-12 servings

Ingredients

  • 1 package lemon cake mix (regular size)
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 4 eggs
  • 1 cup water
  • 1/3 cup canola oil
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • 1/4 cup orange juice

Directions

  1. In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 6-8 minutes.
  3. Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth.
  4. Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely. Yield: 10-12 servings.
Originally published as Lemon Bundt Cake in Quick Cooking January/February 2003, p10

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Bundt Cake(7)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 1, 2014

This is a nice and easy recipe that produces great results. It tastes yummy!

MY REVIEW
Reviewed Dec. 25, 2013

The lemon cake was moist and delicious. However, the glaze didn't work for me. I used a lemon frosting by Duncan Hines.

MY REVIEW
Reviewed May. 30, 2011

Very good and very easy. I will add some poppy seeds next time to the batter though, and maybe some lemon zest to the glaze. Although the glaze was made with orange juice, I don't see why it couldn't be made with fresh lemon juice instead...

MY REVIEW
Reviewed Mar. 19, 2011

This was just ok. I would try a different recipe next time I make a lemon cake.

MY REVIEW
Reviewed Mar. 15, 2011

Yummy, easy to make, very moist, pretty presentation, and several requests for the recipe. Definitely a keeper.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT