Ingredients for Grandma Dunn's Lemon Supreme Bundt Cake
- Lemon Cake Mix
- Apricot Nectar
- 1/2 cup vegetable oil
- Eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 cups powdered sugar
- Lemon, Juice Of
- Lemon, Zest Of
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How to Make Grandma Dunn's Lemon Supreme Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 cup granulated sugar, 1/2 cup vegetable oil, and 1/2 cup lemon nectar.
- Add 3 large eggs one at a time, mixing well after each addition.
- Stir in 1/4 cup fresh lemon juice and 2 tablespoons lemon zest.
- Pour batter into the prepared bundt pan.
- Bake for 50-70 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: Whisk together 2 cups powdered sugar, 2-4 tablespoons lemon juice, and 1 tablespoon lemon zest until smooth. Add more lemon juice, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
161g
Fat
18g
Carbs
18g
