JANET'S LEMON BUNDT CAKE
The recipe came from my friend, Janet Bowen, who lives in the Virginia mountains. She actually calls it Lemon Bread. It is so moist and one of my husband's favorites. She believes the recipe may have come off a Duncan Hines cake mix box but she's not sure. Either way, she changed the 1 cup of water for 'boiling' water, which she...
Provided by Bea L.
Categories Fruit Desserts
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325. Spray bundt pan with Baker's Joy OR grease bundt pan with crisco or shortening and sprinkle with sugar. Boil 1 cup of water. Gather up the ingredients you will need.
- 2. Using a spoon combine well the cake mix, pudding mix, eggs and oil. This will be a little thick. Now add the "boiling" hot water. This is the secret to the moistness. My Tip: I add a few drops of lemon extract to the cup of boiling water just to give it more lemon flavor. This is, of course, optional.
- 3. Mix well by using a mixer then pour into prepared bundt pan. Bake @325 for approximately 40-45 minutes. Cool just a bit then turn out onto cake plate. Punch holes in cake (using a skewer or an ice pick) then ice cake while warm.
- 4. ICING: Mix powdered sugar (about 1 1/4 cups) with lemon juice (maybe 4 TBSP) and a drop of lemon extract to spreading consistency. Should be a little thin because it's a glaze. Add more powdered if too thin or add more lemon juice if too thick. Lemon zest is optional.
- 5. ***ORANGE BREAD: Same as above except use orange cake mix (w/o pudding) and vanilla instant pudding. I actually boiled one cup of freshly squeezed orange juice in the batter in lieu of the water. I used freshly squeezed orange juice and orange extract w/powdered sugar for the glaze. I also zested a little orange peel in it, too.
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