This is going to be a family favourite, easy lemon bundt cake. It tastes like it’s entirely from scratch! It also reminded me of the Starbucks lemon loaf. If you tried it you’ll know what I mean.Minus the poppy seeds. Whenever I try something out for the first time there is always some hesitance on what the results will be. I’d like to add, this is my first time making a lemon cake, and I am impressed with how it turned out.
*Total time to prep, including baking time is 1 hour and 45 minutes. Serves 12 medium slices.
2 tbsp melted organic butter (tastes so much better than regular butter)
1 cup powdered sugar
INSTRUCTIONS
Preheat oven to 325°F and grease then bundt pan thoroughly. Use 1 tbsp of organic butter, the cake comes out easily once baked.
The cake mix, instant pudding mix, sour cream, eggs, olive oil and water go altogether into your mixing bowl
Beat everything until mixed well. No clumps.
Spread out batter into the bundt pan evenly and bake at 350 degrees for 45 mins. Use a toothpick or butter knife to check if baked well. If the knife/toothpick comes out clean then it’s ready! Cook the cake before icing.
Prepare the glaze
Melt the butter, add powdered sugar and use a small whisk to mix.
Add in lemon juice and you’ll see over time the icing will thicken. Before pouring on to the cake you can manage the consistency by adding more icing sugar for thickness or lemon juice for more drip.
Note: You will not be using any of the ingredients listed on the cake mix. Only what is listed here.
