About this time of year, I crave lemon confections. There's almost nothing as decadently refreshing as a slice of spongy lemon cake. I adapted this recipe to use butter instead of oil and stress the use of lemon zest and freshly squeezed lemon juice.
Lemon Sunshine Cake
1 lemon cake mix (I used Duncan Hines)
1 4-serving package of lemon instant pudding
(I used Jello pudding)
(I used Jello pudding)
1 cup water
4 eggs
1 stick butter, melted
zest from half a lemon
1/3 cup (approx) powdered sugar
5 tablespoons (approx) fresh lemon juice
remaining lemon zest
Preheat oven to 350. Grease and flour a Bundt pan. Blend cake mix and pudding mix together. Add water, melted butter, and eggs; mix well. Stir in lemon zest; note, batter will be thick. Pour into pan and bake for 35-40 minutes or until inserted toothpick comes out clean. Let cool in pan for around five minutes before removing. Stir together glaze of powdered sugar, fresh lemon juice, and zest. Drizzle glaze over warm cake.
