Has it really been more than a week since I shared a dessert recipe? And on a site called The “Cupcake” Theory?? . . . oh, that’s just sad. Let’s fix that right now, shall we?
Several years ago I was at a party . . . people were visiting, laughing, and eating. A friend of mine got my attention and pointed to a bundt cake and said, “I know that cake doesn’t look like anything special, but it is SO good!! Katy made it. You’ve got to try it!” I did. And I loved it! Proves you really cannot judge a book by its cover. Or a plain ol’ bundt cake with no frosting. No visible frosting, that is. You see, it has a brilliant glaze that seeps in, unnoticed, and adds such an incredible moisture to the cake. So while it may not seem like the kind of cake that would literally melt in your mouth, it is. I should call it “the significantly moist invisibly brilliantly glazed lemon bundt cake that you’ll be glad you tried.” It’s the cake that my son not only requests every year for his birthday but for every other occasion as well. Thanks, Katy, for sharing the recipe . . . she not only shares recipes but brings you the “results” of the recipes as well. Now that’s sweet.
1 yellow cake mix, dry
1 small box instant lemon pudding, dry
2/3 c oil
5 T fresh-squeezed lemon juice (approximately 2 lemons)
1 c powdered sugar
Combine dry cake mix, dry pudding, eggs, oil, and 3/4 cup water. Using stand mixer, mix on low speed until combined, then mix on medium speed for 10 minutes. Meanwhile, generously grease bundt pan. Bake at 375°F for 35 minutes. Cool a few minutes. Invert onto plate.
Make glaze by whisking lemon juice with powdered sugar. Pour or brush half of glaze onto warm cake. Wait a few minutes and pour or brush the other half of the glaze onto cake. Prepare to be blown away by this ordinary-looking cake!
p.s. I like to make one and a half times the amount of glaze and brush it on a third time. Cuhrazy!