Somehow, as we were building our Durango house, I began to bake. Each day Russ would bring the result to whatever crew was working on our house. It was a bit of schmooze and a bit thank you for gifting us with your talents.
Most often my baking is from scratch, but occasionally I throw in one of those desserts that uses a package product. I try to limit myself to only the occasional packaged product. Here is the result of one of those recipes. It is the kind you don't really want to fess up to.
LEMON BUNDT CAKE
Ingredients
For the cake:
- 1 package lemon cake mix
- 1 (3.4 ounce) package instant lemon pudding mix
Be sure it says instant on the package. You can use vanilla if you can't find lemon. - 2/3 cup water
- 1/2 cup vegetable oil
- 1 teaspoon lemon zest (preferably fresh)
- 1/3 cup fresh lemon juice (preferably fresh)
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- Fresh strawberries or raspberries for serving, optional
Instructions
To make the cake:
- Preheat oven to 350 degrees. Generously coat large Bundt pan with nonstick spray.
- In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.
- Pour into prepared pan and bake until a toothpick inserted comes out clean with a few crumbs attached, about 40 minutes.
- Cool 15 minutes in pan. Invert on to cooling rack set over a baking sheet and cool completely.
To make the glaze:
- Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes.
- Transfer to a serving platter and serve with fresh strawberries or raspberries if desired.