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Monday, April 12, 2010

Lemon Bundt Cake

This was our Easter dessert. I found the recipe on Becoming Betty. I made one change that I think really helped—adding lemon zest to the cake (hers didn't have any lemon flavor in the cake). The cake was so easy to make—you use a cake mix! It has a really light flavor (maybe that's why I ate so much?) and is really moist, and the delicious lemon glaze made it even more moist! And yes, this slice of cake is on old Tiffany china that I didn't even know my mom had!


Lemon Bundt Cake

Ingredients:
1 yellow cake mix
1 small package vanilla instant pudding
4 eggs
1 cup sour cream
2 tsp vanilla
3/4 cup oil
1/2–1 Tbsp grated lemon peel

Sauce:
1 cup sour cream
1 tsp grated lemon peel
1 tsp lemon juice
1/2 cup powdered sugar

Directions:
Preheat oven to 325º. Combine all cake ingredients and mix well. Pour into greased bundt pan and bake for 40–45 minutes. Let cool and then invert onto serving plate.
For sauce, combine all ingredients and stir until smooth. Pour sauce over cake, reserving some to top individual slices. Slice cake and serve with more sauce.

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