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.