Monday, August 19, 2013

Mix & Match Monday : Lemon Bundt Cake

One of my favorite blogs is called Mix and Match Mama.   She mixes and matches basic recipes and comes up with some great creations.  I've been planning to make one of her famous bundt cakes for a while now.  This past weekend I decided to give it a shot!  It's still warm here in New England, and I wanted something summery.  Her lemon bundt cake sounded perfect!  I followed the recipe exactly and it was DELICIOUS!!!  Every Monday I plan to bring you another one of her awesome recipes...and a full review! :)

Here's what my cake looked like...not quite as pretty as hers, but it's a start!  
This will be a staple in my recipe book!  I can't wait to try the next one!  I'm thinking of the Red Velvet for this week! I might be 200 pounds when all this is done! ;)

Here's her's perfect! Trust me.  Don't change a thing.  I cooked mine for exactly 45 minutes, but in a 9" bundt cake pan (I didn't have a 10") and it was moist and wonderful!

Shopping List1 box of lemon cake mix
1 small box of instant vanilla pudding
1 small box of instant lemon pudding
1/2 cup of veggie oil
1 cup water
1/4 cup fresh lemon juice
 4 eggs
2 cups powdered sugar
2 lemons, juice plus zest, divided

Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, 1/4 cup juice and eggs with electric mixer.  Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling.
To make the glaze, combine powdered sugar with the zest and juice of one lemon.  Mix together with a spoon.   (Add more powdered sugar if your glaze is too runny or more lemon juice from your second lemon if it's too thick.)  Spoon over cooled cake.

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