Lemon-Glazed Bundt® Cake
1 teaspoon finely grated lemon zest
1 cup powdered sugar
1 1/2 to 2 tablespoons lemon juice
1 cup sour cream or plain Greek yogurt
HEAT oven to 350°F. Coat 12-cup Bundt® pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
BEAT cake mix, sour cream, oil, eggs and lemon zest in large bowl with mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
WHISK powdered sugar and 1 1/2 tablespoons lemon juice in medium bowl. Whisk in additional lemon juice, a 1/2 teaspoon at a time, until thick drizzling consistency. Drizzle over cake.
Bundt® is a registered trademark of Northland Aluminum Products, Inc. Minneapolis, MN.
Serving Size (1 slice of 16), Calories 250 (Calories from Fat 110), Total Fat 13g (Saturated Fat 3g, Trans Fat g), Cholesterol 55mg, Sodium 250mg, Total Carbohydrate 33g (Dietary Fiber g, Sugars 19g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*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.