Monday, June 21, 2010
Tasty Lemon Bundt Cake to Welcome Summer
LEMON BUNDT CAKE
from Duncan Hines
1 Duncan Hines Lemon Cake Mix
1 package (4-serving size) instant lemon pudding
1 cup water
1/3 cup vegetable oil
Preheat oven to 350 degrees F
Bundt pan, sprayed well with cooking spray (or buttered and floured)
In large mixer bowl, mix all ingredients together until blended well. Beat for a couple of minutes until nice and smooth.
Pour batter into prepared pan and bake in middle rack of oven for 50-60 minutes or until it tests done (either a skewer inserted comes out dry, or the top springs back when lightly pressed).
Let cool for 15 minutes. Turn out onto cooling rack to cool completely.
1 lemon for rind and juice
2 cups confectioners sugar
Use about 1 teaspoon of lemon rind and the juice of half the lemon (about 2 tablespoons). Beat lemon juice, rind, and confectioners sugar with a wooden spoon until completely smooth. Add a few drops of water at a time if you need to. It should be thick but pourable, not thin and runny. If it gets too thin, add more sugar, a bit at a time until it flows slowly off a spoon. Drop spoonfuls of glaze all around the top of the cake and allow to flow down the sides. Sprinkle the top with a little extra lemon rind.
One year ago yesterday: Father's Day
Photo credit: http://www.cooksillustrated.com/images/document%5Carticle%5Cjf06_bundtcake_article.jpg