Lemon Cake

Warning: this cake is not a looker. It’s a bundt cake, which you can definitely make beautiful if you so desire. But I did not so desire. Also, it’s a glazed bundt cake, which I find particularly difficult to make look sophisticated (this probably has something to do with the fact that I don’t even try). But it’s delicious! Soft and moist inside, and the outside had a bit of a crunch to it.. and then there was that amazing lemon glaze…

Adapted from here

For the cake:
  • 1 package plain yellow cake mix
  • 1 (3 oz) package lemon gelatin
  • 2/3 cup vegetable oil
  • 2/3 cup hot water
  • 4 large eggs
  • 1 tsp lemon zest
For the glaze:
  • 1 cup powdered sugar
  • 2 Tbsp fresh lemon juice
  • 1 tsp lemon zest

Directions:

  1. Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour and set the pan aside.
  2. Place the cake mix, gelatin, oil, water, eggs and lemon zest in a large bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.
  3. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
  4. Meanwhile, prepare the glaze: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir with a wooden spoon until smooth.
  5. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Poke holes in the cake with a cake tester or long skewer. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let it cool before slicing.
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