Lemon Bundt Cake

Ingredients

For the cake:

• 1 package lemon cake mix

• 1 (3.4 ounce) package instant lemon pudding mix (vanilla can also be used if you can't find lemon)

• 2/3 cup water

• 1/2 cup vegetable oil 

• 1 teaspoon lemon zest 

• 1/3 cup fresh lemon juice (from 2-3 lemons)

• 4 large eggs

For the glaze:

• 2 cups powdered sugar

• 1/4 cup lemon juice

• 1/2 teaspoon vanilla extract

• Fresh strawberries for serving, optional

Directions

To make the cake:

1. Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray.

2. In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.

3. Pour into prepared pan and bake until a toothpick inserted comes out clean with a few crumbs attached, about 40 minutes.

4. Cool 15 minutes in pan. Invert on to cooling rack set over a baking sheet and cool completely.

To make the glaze:

1. Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes.

2. Transfer to a serving platter and serve with fresh strawberries if desired.