I got this recipe from my sister-in-law and it was just called Lemon Pudding Cake. But I had to change the name just a bit so as not to be confused with these Lemon Pudding Cakes. This is a super easy (due to the cake mix) yummy lemony cake that everyone I served it to loved. Enjoy!
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1 yellow cake mix
1 (3 oz.) pkg lemon instant pudding
1/2 cup oil
1 cup water
4 eggs
Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients. Beat for 4 minutes. Pour batter into a greased and floured bundt pan. Bake 35-40 minutes. Let cool 10 minutes. Invert on wire rack and let cool 10 minutes longer. Poke holes all around the cake with a fork and drizzle with icing.
Icing
2 cups powdered sugar
2 Tbsp. butter, melted
2 Tbsp. water
1/3 cup lemon juice
notes:
- you can make this in a 9x13 inch pan as well. Baking time increases to 40-45 minutes.
- as you can see from my picture, I served my cake upside down. Once I inverted it from the bundt pan, I turned it back over so the flat side was on top. I think it looks pretty that way and I thought maybe the glaze would stay on the cake better and not drizzle off.
- I put a cookie sheet under my rack to catch all the glaze (see picture). It makes clean-up a lot easier!
- next time I am going to follow this recipe but also add 1 cup of sour cream to the batter. It is practically identical to my lemon cupcake recipe.
