I saw this recipe in the Taste of Home's Quick Cooking magazine, January/February 2003. It looked good and easy, so I put it together for tomorrow night's dinner at my parents'. I haven't eaten the final product yet, but the batter was to die for! My glaze didn't come out real smooth. Oh well! As long as it tastes good!
LEMON BUNDT CAKE
1 package (18 1/4 oz) lemon cake mix
1 package (3.4 ounces) instant lemon pudding mix
1 cup water
1/3 cup vegetable oil
1 T butter or margarine, melted
1/4 cup orange juice
1 cup confectioners' sugar
In a mixing bowl, combine dry cake mix and pudding mix, eggs, water, and oil. Beat on medium speed for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.
Bake at 350 degrees for 35-40 mintues or until a toothpick inserted near the center comes out clean. Cool on wire rack for 6-8 minutes.
Meanwhile, for glaze, combine butter and orange juice in a small bowl; stire 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