How to Make Lemon Bundt Cake

Bundt cake is a ring-shaped cake made in a special cake pan known as a bundt pan. It is traditionally made in a variety of different flavors, from vanilla and chocolate to more exotic fruity flavors such as coconut and lemon. This recipe yields one large lemon bundt cake, which will serve about 16 people.

Things You'll Need

• Bundt pan Cooking spray All-purpose flour 18.25-oz. lemon cake mix 3.4-oz. package of lemon instant pudding mix Large mixing bowl Orange juice Vegetable oil 8-oz. container of lemon yogurt Large eggs Grated lemon zest Electric mixer Rubber spatula Wire cooling rack Powdered sugar

Instructions

1. Preheat the oven to 350 degrees F. Spray the inside of a bundt pan with cooking spray and then lightly dust with all-purpose flour. Set aside.

2. Combine the lemon cake mix with the package of lemon instant pudding mix in a large mixing bowl and stir well to combine. Add ¾ cup orange juice, ½ cup vegetable oil, the container of yogurt, 4 large eggs and 1 tsp. grated lemon zest.

3. Mix the ingredients with an electric mixer for one to two minutes on the lowest speed. Stop mixing and scrape the sides and bottom of the bowl with a rubber spatula to remove any stuck-on batter or lumps. Beat on medium speed for two to three more minutes, or until a thick, creamy batter has formed.

4. Transfer the lemon bundt cake batter to the bundt pan and smooth it out with the spatula. Move to the oven, and bake for 40 to 45 minutes, or until the cake is golden brown on top and springy to the touch. Check for doneness by inserting a toothpick into the cake. If it comes out clean, the cake is done.

5. Remove the pan and place it on a wire cooling rack. Allow the lemon bundt cake to cool for 15 to 20 minutes in the pan, and then use a knife to separate it from the edges. Turn the pan over and allow the cake to fall onto the cooling rack. Let it cool for an additional 15 to 20 minutes before dusting with powdered sugar and slicing.

Tips & Warnings

• You may also ice the lemon bundt cake with lemon-flavored icing or glaze with a combination of lemon juice and powdered sugar. Serve with warm lemon compote or lemon ice cream for a more interesting dessert. Store any leftovers in a covered container at room temperature for best results. Discard any portion which hasn't been consumed in three days.

References

• Book: The Cake Mix Doctor; Anne Byrn; 2003
• Oregon State University Food Glossary: Bundt Cake