Ingredients

The following ingredients have 12 Servings
  • 15.25 ounce box lemon cake mix
  • 3.4 ounce box instant lemon pudding
  • 1 teaspoon lemon oil or extract
  • 4 large eggs (room temperature)
  • 1 cup water
  • ½ cup vegetable oil
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons milk

Instruction

  • Preheat oven to 350°F. Butter and flour a 10 cup bundt pan.
  • In a large mixing bowl, beat together cake mix, lemon pudding, lemon oil, eggs, water, and vegetable oil. Beat on medium speed for 2-3 minutes
  • Pour batter into the prepared cake pan.
  • Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow cake to cool in the pan for 15 minutes, then invert the pan onto a cooling rack and remove cake from the pan to cool the rest of the way.
  • When the cake is cool, prepare the glaze.
  • Whisk together the powdered sugar, lemon juice, and milk until a thick glaze forms. Adjust the consistency by adding additional milk to thin or extra powdered sugar to thicken.
  • Place the cake, still on the cooling rack, over a covered surface (or over a sheet pan) for easy cleanup. Spoon or pour the glaze over the top of the cake, allowing it to drizzle down the sides a bit. Work quickly as the glaze will begin setting quickly.
  • Allow the glaze to set, about 20 minutes, before cutting and serving.