Donahue Lemon Cake
Submitted by princessara86
A triple-lemon Bundt cake made with lemon cake mix, lemon pudding, fresh juice, and a tangy lemon glaze that soaks into every pore. Moist, bright, and bursting with citrus in every bite.
YIELD
1 cakePREP
15 minCOOK
45 minREADY
70 minIf you love lemon, this cake is your new best friend. It layers lemon flavor three ways: in the batter, in the pudding mix, and in the glaze that seeps into every little hole you poke in the top.
The instant pudding keeps the crumb impossibly moist while the fresh lemon juice and zest in the glaze cut through the sweetness with a bright, tart punch.
Baked in a Bundt pan, it comes out looking elegant enough for company but is easy enough for a Tuesday night craving.
Kitchen Tips
- Pierce the cake generously with a toothpick or skewer while it’s still warm so the glaze soaks deep into the crumb
- Let the cake cool only 5 minutes before inverting; any longer and it may stick to the pan
- Fresh lemon juice makes all the difference here, so skip the bottled stuff
- Serve alongside fresh berries or a dollop of whipped cream to balance the citrus tang
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In the bowl of an electric mixer, add the cake mixture and instant pudding and set aside.
In a measuring cup, add the lemon juice and enough cold water to make ⅔ cup.
Add the eggs, lemon/water combination and lemon extract to the dry ingredients and combine.
Pour in the oil and beat at medium speed for 6 minutes or until smooth.
Lightly oil a Bundt pan, pour in the mixture, and back for 45 minutes or until the top is golden, and the cake is springy to the touch.
While the cake is baking prepare the glaze.
In a small bowl, whisk the lemon juice, zest, lemon extract, and confectioners’ sugar until smooth.
Set aside.
When the cake is done, cool down for 5 minutes, invert, and unmold.
Using a poultry needle or toothpick, pierce the top of the cake with 1-inch deep holes.
Spoon the glaze over the cake and cool.
Serve with fresh berries if desired.
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