Ingredients for Burst Of Lemon Cake
- Lemon Cake Mix
- Instant Lemon Pudding
- 4 large eggs
- 1 cup water
- Vegetable Oil
- Lemonade Concentrate
- Powdered Sugar
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How to Make Burst Of Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a large bowl, combine 1 box (15.25 oz) lemon cake mix, 1 (3.4 oz) package instant lemon pudding mix, 4 large eggs, 1 cup water, and 1/2 cup vegetable oil.
- Beat with an electric mixer on medium speed for 4 minutes, scraping down the sides of the bowl as needed.
- Pour batter into the prepared bundt cake pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: Whisk together 1 cup powdered sugar, 2-3 tablespoons lemon juice, and a pinch of salt until smooth. Add more lemon juice, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, prick the top of the cake all over with a skewer.
- Pour the glaze evenly over the cake, allowing it to drip down the sides.
- Let the glaze set for at least 15 minutes.
- Top with whipped cream or ice cream before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
181g
Fat
9g
Carbs
23g