Zutaten für Aunt Tootsie's Lemon Cake
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 1/2 ounce) package instant lemon pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 1/2 cups powdered sugar
- 1/2 cup fresh lemon juice
- cups butter
- 1 teaspoon lemon extract
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Zubereitung von Aunt Tootsie's Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the lemon juice.
- Pour batter into the prepared bundt pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top and sift powdered sugar for extra sweetness.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
231g
Fat
25g
Carbs
29g
