By Barb Roach

Google

This lemon bundt cake recipe is quick and easy to make. It's one of my go-to desserts. You won't be sorry you tried it!  It's a perfect dessert to serve after a big dinner when something chocolatey would be too much.   Follow the directions to a tee and you'll have one moist cake on your hands, (and in your mouth)! It's so quick to make in a moment's notice. This is another one of those recipes that has such easy ingredients that I always make sure I have them on hand. And don't forget that our custom waterproof labels make perfect recipe labels!

CAKE INGREDIENTS

• 1 package super moist lemon cake mix
• 1 small package instant lemon pudding
• 4 eggs slightly beaten
• 3/4 cup oil
• 1 cup lemon-lime soda (I use diet sprite)
• 1/3 cup limoncello liqueur (optional)

GLAZE INGREDIENTS

• 2 cups confectioner's sugar
• 3 1/2 TBL fresh lemon juice

DIRECTIONS

• Preheat oven to 325 degrees. In large mixing bowl, stir cake mix, pudding, eggs and oil, until lumps disappear. Gradually add soda. Pour into greased Bundt pan. Bake for 40-50 minutes (check with toothpick).
• Prepare glaze while cake is in oven. Place confectioner's sugar in medium bowl, stir in lemon juice. Add more sugar or lemon juice to reach desired consistency.
• Remove cake from oven, and poke holes in top with skewer. Drizzle with the liqueur. Cool for 15 minutes before removing from pan. Allow to cool completely.
• Drizzle with glaze.