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Marsha's Lively Lemon Bundt Cake

Source of Recipe

Marsha


Recipe Introduction

This recipe is one of the winning cakes from the Cake Mix Doctor's (Anne Bryne) Contest/2002

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3671.1

List of Ingredients

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain lemon cake mix
1 package (3.5 ounces) instant lemon pudding mix
3/4 cup orange juice (or an orange and tropical juice combination)
1/2 cup vegetable oil
1 container (8 ounces) lemon yogurt
4 large eggs
1 teaspoon grated lemon zest


Recipe

1. Preheat the oven to 350 degrees. Mist a 12-cup Bundt pan with vegetable oil spray, and dust with flour. Shake out the excess flour.

2. Place the cake mix, pudding mix, orange juice, oil, yogurt, eggs, and lemon zest in a large mixing bowl. Beat with the electric mixer on low speed for 1 minute, then scrape down the sides of the bowl, and increase the mixer speed to medium. Beat 2 minutes more. Pour the batter into the prepared pan and place it in the oven.

3. Bake until the cake is golden brown and tests done, 43 to 47 minutes. Remove the pan from the oven and let cool 20 minutes, then run a knife around the edges and invert the cake onto a rack to completely cool. Sprinkle with confectioners' sugar and slice and serve.