Sour cream, lemon juice, and zest produce a tasty and elegant spring dessert: Lemon Bundt Cake. With a lighter texture from a white cake mix, this easy recipe is rich, moist, and melts in your mouth.
– 1boxwhite cake mixI used Betty Crocker – 1cupall-purpose flour – 1cupwhite sugar – 4large eggsat room temperature – 1cupsour creamat room temperature – 1/2teaspoonsalt – 1 1/3cupswater – 2tablespoonsvegetable oilor canola oil – 2tablespoonslemon juice – Zest of 1 lemon – 1cupconfectioners sugar – 2-3tablespoonsfreshly squeezed lemon juice – 1teaspoonfreshly grated lemon zestoptional
Ingredients
Bake at a temperature of 325 degrees Fahrenheit. Prepare a bundt cake pan by spraying it with baking spray and setting it aside.
Cake mix, flour, sugar, and salt should be mixed together in a large bowl using a whisk. After adding the remaining ingredients, use a hand mixer to beat the mixture for two minutes, or until it is completely combined.
After the pan has been prepared, transfer the batter to it and bake it for forty-five to fifty minutes, or until a toothpick that has been pushed into the centre comes out clean.
The cake should be removed from the oven and allowed to cool for twenty minutes on a cooling rack before being inverted onto a dish to finish cooling.
Put everything in a medium-sized bowl and stir it together until it's smooth and free of lumps.
A spoonful at a time, add more confectioners sugar if the mix is too thin. Add milk one teaspoon at a time if the mix is too thick.
After the cake is totally cool, pour the glaze over it and let it set for 10 to 15 minutes. Cut and serve.
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