Lemon Bundt Cake

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

Ingredients:

1 package (18 1/4 oz) lemon cake mix

1 package (3.4 ounces) instant lemon pudding mix

4 eggs

1 cup water

1/3 cup vegetable oil

1 T butter or margarine, melted

1/4 cup orange juice

1 cup confectioners' sugar

Directions:

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

Right after it came out of oven...pretty.

Before the glaze.