Ingredients
The following ingredients have 4 Servings
- 1 box (15.25 oz) Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
- 1 cup (just under 2 containers) Yoplait® Original French vanilla yogurt
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
- 3 large eggs
- 1/2 cup melted butter, cooled slightly
- 1/2 cup water
- 1 cup powdered sugar
- 2 tablespoons lemon juice, plus up to 1 tablespoon more, if needed
- 1 tablespoon lemon zest
Instruction
- Preheat oven to 350°F. Spray a non-stick Bundt™ pan with cooking spray and dust the inside of the pan with 1 tablespoon of the lemon cake mix.
- Combine the remaining cake mix, yogurt, lemon juice, lemon zest, eggs, melted butter and water in a mixing bowl. Beat on medium speed for 1 1/2 minutes. Pour into Bundt™ pan.
- Bake for 38-46 minutes until a toothpick inserted in the center of the cake comes out clean. Let cake cool for 10 minutes then turn the cake out onto a cooling rack. Cool completely.
- To make the lemon glaze, sift the powdered sugar to remove any lumps. Pour 2 tablespoons of lemon juice into the powdered sugar and stir to combine. If the glaze is too thick, add more lemon juice, 1 teaspoon at a time, until it is pourable. Stir in the half of the lemon zest.
- Pour the glaze over top of the cooled cake. Sprinkle cake with the remaining lemon zest. Refrigerate any leftovers, covered, for 3-4 days.