This lemon bundt is one of our favorite cakes of all-time. Made with Betty Crocker SuperMoist yellow cake mix and a few other ingredients you probably already have on hand, it doesn’t get better than this! The lemon glaze on top makes for the perfect finish to this foolproof cake. Here’s how to make it:
What you’ll need:
1. Gather all ingredients and heat oven to 325°F. Generously spray bundt pan.
2. In large bowl, beat cake ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Increase speed to medium for 2 minutes. Pour mixture into pan.
3. Bake for 40-45 minutes, or until toothpick comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
4. Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (Tip: You may not need to use all of the juice.) Pour evenly over cake. Store cake loosely covered.