Post image for Oh-So-Lemony Bundt Cake

Oh-So-Lemony Bundt Cake

by Shannon on February 8, 2012

in Dessert,Splurges

tf lemon bundt cake featureI have never met a lemon I didn’t like. When I was in my early teens, I came up with my first food-related invention: lemony V8 juice. It was a pretty simple recipe: one part lemon juice to three parts V8, topped with a big sprinkling of pepper. That’s a lot of lemon juice, when you think about it. But it was only the beginning. I soon figured out how to make lemon bars, lemon-blueberry bread, lemon meringue, and Shaker lemon pie. That was followed by lemon curd, lemonade made with actual lemons, and then just plain lemon in my water. We go through a lot of lemon in this house. I’ll bet I drink more lemon juice than milk in any given week.

Whew! I had no idea how relieved I’d feel to get the words out there like that. “My name is Shannon Woodward. I am a lemon addict.”

This recipe has to be one of my favorite lemon fixes. I’ve had it for years and years, and don’t even know where I got the original recipe, but here’s my version with a few tweaks:

Oh-So-Lemony Bundt Cake

Cake:

  • 1 box lemon cake mix
  • 1 small package instant lemon pudding
  • 4 eggs
  • 3/4 cup oil
  • 1 cup Squirt (you can use 7-Up or Sprite, but I like Squirt better)
  • 1 TBSP real lemon juice
  • the zest of one lemon

Glaze:

  • 1/4 cup butter, softened (1/2 a stick)
  • the juice of one large lemon
  • 2 cups powdered sugar
  • the zest of one half lemon

Mix the cake ingredients together until well-blended. Pour into greased bundt cake and bake at 325 for 45 minutes or until a cake tester comes out clean. Let cool and remove from bundt pan onto a serving platter.

If you see an ugly, less-than-perfect fragment, you owe it to your loved ones to remove it immediately. You can toss it in the garbage or, you know … eat it. For the cause.

For the glaze, just mix the ingredients together and see if you like the consistency. If you want it to be more glaze-y, add a little milk to thin it out. If you want it more frosting-y, you can leave it thick. I usually make it on the thinner side, but I just felt like mixing it up a bit for this cake.

Frost, and then stand back and admire.

Now, just to really seal the deal, sprinkle a little more zest on top.

And again, just because it’s your duty as the baker, you should take a tiny, tiny piece and check it. Perhaps your ingredients went bad somewhere between the oven and the serving platter. I think your guests (or family) will thank you.

Maybe we’d better not leave this at home. Maybe we’d better pack it up and take it to a Super Bowl party.

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Comments

  1. Anita Scheftner says:

    I can’t remember if I told you this before…when I was pregnant with AJ my craving was lemons…lol..I brought many, many lemons..for my dessert I cut it up like apple slices, salt them and eat them..mmm..mmm…loved it..lol..after he was born, tried it..oh gosh…how did I eat them like that?..:) now that I like lemons with other stuff..I’ll definitely try any and all of your recipes! Lemon curd? Do tell please šŸ˜‰

    1. Shannon says:

      If you like lemons, Anita, I promise you’ll like this. I’m not a fan of things that just have a hint of lemon … I want to really taste it. And this delivers.

      I will most definitely get the lemon curd recipe posted soon. I’ve got a bunch pre-dated to post because I’m swamped with work right now. Stay tuned! šŸ˜€

  2. Anita Scheftner says:

    Will be waiting patiently šŸ™‚

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