Lemonade Bundt Cake
The recipe Lemonade Bundt Cake can be made in roughly 45 minutes. One portion of this dish contains around 4g of protein, 7g of fat, and a total of 299 calories. For 54 cents per serving, you get a dessert that serves 12. It is brought to you by Foodista. 30 people have made this recipe and would make it again. Head to the store and pick up cream, lemon pudding mix, lemonade concentrate, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so great. Similar recipes include Pink Lemonade Bundt Cake, Toll House Cake (Layer Cake or Bundt Cake- You Pick), and Toll House Cake (Layer Cake or Bundt Cake- You Pick).
Ingredients
You need the ingredients below to cook it
eggs
eggs
4 Items
lemon pudding mix
package instant lemon pudding mix
85.049 grams
lemon cake mix
package lemon cake mix
517.379 grams
lemonade concentrate
frozen lemonade concentrate thawed
59.147 milliliters
powdered sugar
powdered sugar
120 grams
cream
sour cream
230 milliliters
vegetable oil
vegetable oil
2 teaspoons
water
water to cover, then drained
12 servings
Instructions
Let's follow the instructions for cooking it
- 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.