Lemon Bundt Cake
10 to 12 servings
1 pkg. lemon cake mix
1 pkg. (3.4 oz) instant lemon pudding mix
4 eggs
1 c. water
1/3 c. vegetable oil
1 Tbsp. butter or margarine, melted
1/4 c. orange juice
1 c. powdered sugar
In a mixing bowl, combine dry cake mix, pudding mix, eggs, water and
oil. Beat on medium speed for 2 minutes. Pour into a greased and
floured 10-inch fluted tube pan (bundt pan). Bake at 350 degrees for
35 to 40 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack for 6 to 8 minutes.
Meanwhile, for glaze, combine the butter and orange juice in a small
bowl; stir in powdered sugar until smooth. Remove cake from pan to a
serving platter; poke holes in cake with a meat fork. Slowly drizzle
with glaze. Cool completely.
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