Zutaten für Really Moist Bundt Cake
- Yellow Cake Mix
- Instant Lemon Pudding Mix
- 1 cup milk
- 1 cup (2 sticks) unsalted butter, softened
- Canola Oil
- Sour Cream
- 4 large eggs
- 2 cups fresh blueberries
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Zubereitung von Really Moist Bundt Cake
- Preheat oven to 375°F (190°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- In a small bowl, combine the milk and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- If desired, gently fold in ½ cup of softened cream cheese.
- Pour batter into the prepared bundt pan.
- Bake for 60-75 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.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
121g
Fat
66g
Carbs
18g
