Ingredient List
Pan Preparation:
  • Shortening and flour
For the cake:
  • 1 (15.25 ounce) box lemon cake mix
  • 1 (3.4 ounce) box instant lemon pudding/pie filling
  • 4 large eggs
  • 1 cup water
  • ⅓ cup vegetable oil
Topping (optional):
  • 2 tablespoons confectioners' sugar
Instructions
For the cake
  • Preheat oven to 350oF.

  • Prepare Bundt® pan by generously greasing sides, bottom, center tube and every crevice with shortening. Lightly dust with flour.

  • In a large bowl, combine all cake ingredients.

  • With an electric mixer, beat for 2 minutes on medium speed, scraping sides and bottom of bowl halfway through.

  • Pour cake batter into prepared pan.

  • Bake for 48-50 minutes, or until cake tests done with a toothpick and top is deep golden brown.

  • Remove cake from pan and place on a serving plate.

  • Allow to cool; sprinkle with confectioners’ sugar.

  • NUTRITION INFORMATION PER SERVING (1 SLICE, 87g): 250 calories, 100 calories from fat, 11g total fat, 2g saturated fat, 0g trans fat, 60mg cholesterol, 310mg sodium, 35g total carbohydrate, 0g dietary fiber, 14g sugars, 4g protein, 8mcg folate, 0mg vitamin C, 1mg iron.

  • Helpful hints:

    1. Tip for removing cake from Bundt® pan: Right out of the oven, gently slide a small rubber spatula around the edges to loosen the cake from the pan. Cool upright in the pan for 5 minutes. Then turn pan upside-down on a cooling rack and cool an additional 5 minutes in the pan. Gently tap on pan and shake pan side to side to remove cake.
    2. To sweeten this cake and enhance the lemon flavor, try using a lemon glaze in place of the dusting of confectioners’ sugar. Mix ½ cup confectioners’ sugar with 1-2 tablespoons concentrated lemon juice and drizzle over the cooled cake before slicing.
  • Image: Lemon Bundt Cake.

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