A delightful lemon bundt cake with a tangy glaze, perfect for any occasion.
Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
Ensure the pan is well-greased to prevent sticking.
In a large mixing bowl, combine the lemon-flavored cake mix, lemon pudding mix, cold water, eggs, and vegetable oil.
Mix on low speed initially to avoid splattering.
Beat the mixture on low speed for 1 minute, then increase to medium speed and beat for 4 minutes until smooth.
Scrape the sides of the bowl occasionally for even mixing.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain temperature.
Let the cake cool in the pan for 5 minutes, then invert onto a serving plate and cool completely.
Run a knife around the edges of the pan to loosen the cake if needed.
In a medium bowl, dissolve the powdered lemonade mix in warm water. Stir in the powdered sugar until smooth.
Adjust the glaze consistency by adding more water or sugar.
Pierce the cooled cake at 1-inch intervals with a skewer. Gradually spoon the glaze over the cake, allowing it to soak in.
Place a tray under the cake to catch any excess glaze.
Serve the cake as is or with a dollop of whipped cream. Enjoy!
Garnish with lemon slices or zest for a decorative touch.
Continue in our app for the best experience
