Lemonade Bundt Cake
The recipe Lemonade Bundt Cake can be made in approximately 45 minutes. For 57 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This side dish has 305 calories, 4g of protein, and 7g of fat per serving. This recipe serves 12. 30 people have made this recipe and would make it again. If you have eggs, lemonade concentrate, lemon cake mix, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. If you like this recipe, you might also like recipes such as Pink Lemonade Bundt Cake, Raspberry- Lemonade Bundt Cake, and Toll House Cake (Layer Cake or Bundt Cake- You Pick).
Servings: 12
Ingredients:
4 eggs
1 (3 oz.) package instant lemon pudding mix
1 (18.25 oz.) package lemon cake mix
1/4 cup frozen lemonade concentrate thawed
1 to 1 1/2 cups powdered sugar
1 cup sour cream
2 teaspoons vegetable oil
water to cover, then drained
Equipment:
kugelhopf pan
oven
frying pan
toothpicks
wire rack
Cooking instruction summary:
- 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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
