So, my friend Nikki shows up at bible study with this amazing looking bundt cake…as if that wasn’t enough to get my gluten free mouth watering, she began pouring on this molten buttery-lemony glaze!!! I had to ladies…I just had to…I got my camera right out and started taking pictures. LOL {thought I was going to take a bite didn’t ya?} Although I did not get to share in this delicious treat- all the ladies at study LOVED it…and Ohhhh did it look and smell GOOD!
I knew this recipe HAD to have pudding in it! I just KNEW it! Look at that!
Thank you Nikki!!! Love you, my funny, sweet, beautiful, down to earth {and “comfy”} friend!!!!
| Nikki’s Lemon Bundt Cake |
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 10
Ingredients
- Lemon Bundt Cake
- Ingredients
- 1 (18.25 ounce) package lemon cake mix
- 1 (3.4 ounce) package instant lemon pudding mix
- 4 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon butter or margarine, melted
- 1/4 cup orange juice
- 1 cup confectioners’ sugar
Instructions
- In a mixing bowl, combine dry cake and pudding mixes, eggs, water and oil. Beat on medium speed for 2 minutes.
- Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack for 6-8 minutes.
- Meanwhile, for glaze, combine butter and orange juice in a small bowl; stir in confectioners’ sugar until smooth.
- Remove cake from pan to a serving platter.
- Cool completely. Slowly drizzle with glaze
I love to make Bundt cakes and this is exactly the type of recipe I like. With the pudding added, I know it made a dense, delicious, and MOIST cake – my favorite type!
This cakes looks so good – I can’t wait to try it! Next to chocolatte, lemon is my most favorite. Thanks for the recipe.
yummo!