1 (3.4 ounce) box instant lemon or vanilla pudding mix
GLAZE
3/4 c sugar
1/4 unsalted butter
3 Tablespoons lemon juice (from 1-2 lemons)
zest of 1 lemon
pinch of salt
1 teaspoon vanilla extract
powdered sugar for dusting
Instructions
Preheat oven to 350. Butter and flour a 12-cup
Bundt pan.
Use a hand or stand mixer to beat the cake mix,
eggs, milk, extract, and pudding mix until a thck
batter forms. Pour into prepared pan.
Bake for 35-45 minutes, or until tests done with a
toothpick. Remove from oven and cool in pan for 10
minutes.
While the cake is baking, make the glaze. Melt
the butter in a small saucepan over medium low
heat. Stir in the sugar, lemon juice, and salt and
cook until it just simmers. Remove from heat and
stir in vanilla.
Poke several holes in the cake using a long skewer
and pour butter sauce over the cake. Cool in pan
completely, then remove to serving plate. Dust
with powdered sugar before serving.
Originally Submitted
3/1/2020
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