1 pkg. (3.4 oz.) instant lemon pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
1 tbsp. butter or margarine, melted
1/4 cup orange juice
1 cup confectioners' sugar
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| LEMON BUNDT CAKE | |||
| Yields about 10-12 servings | |||
| 1 pkg. (18-1/4 oz.) lemon cake mix 1 pkg. (3.4 oz.) instant lemon pudding mix 4 eggs 1 cup water 1/3 cup vegetable oil 1 tbsp. butter or margarine, melted 1/4 cup orange juice 1 cup confectioners' sugar |
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| In a mixing bowl, combine dry cake and pudding mixes, eggs, water and oil. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 6-8 minutes. Meanwhile, for glaze, combine butter and orange juice in a small bowl; stir in confectioners' sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely. | |||