Monday, November 10, 2008

Lemon Bundt Cake

I made a few desserts this weekend for different events. I started out by making Sally’s Carrot Cake which has become a go-to dessert when I need to send a cake to something that I am not attending. I made this Lemon Bundt Cake for church on Sunday; however I didn’t know if there was going to be any left by the time people got to class since my husband ate 3 pieces. It was very good and very lemony. The pudding made it extremely moist and rich. If you are not a huge lemon fan than I do not suggest trying it, but if you are, go for it. I made my simple standard glaze of 2 cups powdered sugar and 4 tablespoons of milk that I mixed up and poured on the cake while it was still very warm. The recipe did not call for an icing, but I always think it is necessary.

Lemon Bundt Cake
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Yield: 14 servings

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