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

Warm Lemon Cake

Attention all lemon lovers! This recipe is for you. I myself like lemon desserts in small amounts. However, my family loves lemon. Since I can't eat all of the desserts alone I asked for suggestions.
This cake was interesting. With the word "warm" in the title you must know not to eat this cold. Which is a true statement. However, don't eat it right out of the oven either. It is very important to allow it to cool for 20 minutes before eating. Also, the recipe says to put something under the dish while cooking so that if it bubbles over it will catch it. This is also a very true statement. It is a bubbly gooey mess when it comes out of the oven.
There are two options. Yellow or Lemon cake mix. Vanilla or Lemon pudding mix. Your choice. You can control how much lemon flavor you want or do not want. I went all the way. To me it was too lemony to others they were expecting more.

I will let you decide.

So here it is.....

Warm Lemon Cake

an adaptation from Kraft Food and Family

1 pkg. (2-layer size) yellow cake or lemon mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serv. ) JELL-O Vanilla or Lemon Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp. powdered sugar

PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean.

Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.