Lemon Bundt

Since I'm on a cake roll, I might as well post a few more cake recipes.

For years my bundt cakes were tiny and undersized. I always used a cake mix and the box always said you could use a bundt pan but it never quite filled it. Then someone told me that you have to use a box and a half of mix to make it full enough. Well, I finally figured out the trick. Forget using half opened box mixes!....all you do is use 4 eggs to fix the problem. Duh! Am I the only one on earth that didn't know this forever!??!! =0)

This lemon cake is yummy and simple...
1 plain cake mix
1 box lemon instant pudding
4 eggs
1/3 c oil
1 1/4 water

Mix together and pour into a buttered and floured bundt pan. Bake 325 degrees for 39-44 min. or until cake tester comes out clean.

Glaze:
1/2 lb powdered sugar
1 tbsp fresh lemon juice
1 tsp vanilla
2 tbsp milk (or more if needed to thin the glaze a little)

Invert cake onto a platter. Let cool and then spread glaze over the top of the cake allowing it to drip down the sides of the cake.

This is a refreshing summer cake as well. The pudding added makes it nice and moist.

I forgot to take a picture of the finished product with the glaze on it. Oops. Sorry about that.