Lemon Bundt Cake
Additional ingredients to prepare cake mix per package directions
3 ounces Instant Lemon Pudding
1/3 Cup fresh lemon juice (2-3 lemons)
2 cups powdered sugar
¼ cup lemon juice
½ teaspoon vanilla extract
CAKE PREPARATION DIRECTIONS:
Set oven to 350°F
In a large bowl, mix together 2 cake mixes and instant pudding mix. Add water, oil, and eggs required for two cake mixes and beat until well-combined.
Coat 10 Cup Swirl Bundt baking pan generously with nonstick spray. Pour mix into prepared pan.
Bake for 39-43 minutes per box instructions, or until toothpick inserted comes out clean. Let cool completely.
GLAZE PREPARATION DIRECTIONS:
Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes. Top with fresh lemon zest if desired.
Serving Size (1 slice), Calories 430 (Calories from Fat 0), Total Fat 17g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 65mg, Sodium 520mg, Total Carbohydrate 65g (Dietary Fiber 0g, Sugars 39g, Includes 15g Added Sugars), Protein 4g, Potassium 13mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 1mg, Calcium 102mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.