Lemon Bundt Cake

Lemon Bundt Cake

1 Lemon Cake Mix (18.25 oz)

3.4 oz. Box Instant Lemon Pudding Mix

4 Eggs

1 c. Water

1/3 c. Vegetable Oil

1 tbsp. Butter or margarine, melted

¼ c. Orange Juice

1 c. Powdered Sugar

Combine dry cake and pudding mixes, eggs, water and oil. Beat on medium speed for 2 minutes.

Pour into a greased and floured 10 inch bundt pan.

Bake at 350 for 35-40 minutes or until toothpick near center comes out clean. Cool on a wire rack for 6-8 minutes.

Meanwhile, combine butter an orange juice in a small bowl. Stir in powdered sugar until smooth. Invert cake onto serving platter and poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.


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