Summary

Lemonade Bundt Cake might be just the dessert you are searching for. One serving contains 305 calories, 4g of protein, and 7g of fat. For 57 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A few people made this recipe, and 30 would say it hit the spot. Head to the store and pick up vegetable oil, instant lemon pudding mix, water, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so awesome. Try Raspberry- Lemonade Bundt Cake, Pink Lemonade Bundt Cake, and Toll House Cake (Layer Cake or Bundt Cake- You Pick) for similar recipes.

Instructions

1. Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Combine the cake mix, lemon pudding mix, eggs, sour cream, vegetable oil and the water. Mix until smooth. Pour the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 10-15 minutes on a wire rack while you make the glaze. Combine the lemonade concentrate and 1 cup of the powdered sugar. Stir in additional powdered sugar until glaze reaches desired consistency. Spoon the glaze over the cooled cake. Dust with additional powdered sugar, if desired.

Ingredients

• 1 eggs
• 2 package instant lemon pudding mix
• 3 package lemon cake mix
• 4 frozen lemonade concentrate thawed
• 5 powdered sugar
• 6 sour cream
• 7 vegetable oil
• 8 water to cover, then drained

Directions

• 1 Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
• 2 Combine the cake mix, lemon pudding mix, eggs, sour cream, vegetable oil and the water.
• 3 Mix until smooth.
• 4 Pour the batter into the prepared pan.
• 5 Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
• 6 Let cake cool for 10-15 minutes on a wire rack while you make the glaze.
• 7 Combine the lemonade concentrate and 1 cup of the powdered sugar. Stir in additional powdered sugar until glaze reaches desired consistency. Spoon the glaze over the cooled cake. Dust with additional powdered sugar, if desired.