In a mixing bowl, combine dry cake and puddin mixes, eggs, water and oil. Beat on medium speed for 2 minutes. Pour into a greased adn floured 10-inch fluted tube pan.
Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 6-8 minutes.
GLAZE: Combine butter and orange jice in a small bowl; stir in confectioners' sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely. Yield: 10-12 servings.
Originally Submitted
8/15/2008
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