This was one of my original versions. Back in the day, when I started mixing and matching this bundt cake method on my own, Butterscotch and Lemon were my two stand-by recipes. It’s so light and fresh. It’s just so delightful. Yes…a cake can be delightful. Trust me.
1 box of lemon cake mix
1 small box of instant vanilla pudding
1 small box of instant lemon pudding
1/2 cup of veggie oil
1 cup water
1/4 cup fresh lemon juice
2 cups powdered sugar
2 lemons, juice plus zest, divided
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, 1/4 cup juice and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the glaze, combine powdered sugar with the zest and juice of one lemon. Mix together with a spoon. (Add more powdered sugar if your glaze is too runny or more lemon juice from your second lemon if it’s too thick.) Spoon over cooled cake.
This cake is very lemony…love it. The reason why I don’t use two lemon puddings is so that the cake isn’t too lemony (there is something about that one box of vanilla pudding that keeps the cake delightful without making it too tart).