If you don't know, it's a super moist lemony cake with glaze icing. It's delish. And probably the reason I gained 2 pounds last week. Man was it good.
1 box lemon cake mix 1 cup powdered sugar
3 eggs 2 tablespoons water
12 oz Sundrop 1 teaspoon vanilla
1/2 cup applesauce
1 pkg lemon pudding mix
Preheat the oven to 350 degrees. Spray your bundt pan with non-stick spray and put it in the freezer.
Empty your cake mix (setting a tiny bit aside to dust yout bundt pan) and lemon pudding mix into a mixing bowl. Combine the eggs, sundrop, and applesauce into another mixing bowl. Whisk to combine the wet ingredients. Stir the wet ingredients into the dry ingredients. Mix together with utensil of choice. I use an electric hand mixer on low for 2 minutes and high for 1 minute.
Once all the cake ingredients are mixed together. Get your bundt pan out of the freezer. Use the cake mix you set aside to dust the inside of the pan. This will help prevent the cake from sticking.
Pour the mix into the pan, and put in the oven on the center rack.While the cake is baking, go ahead and make the glaze. Stir the water and vanilla into the powdered sugar until well combined. You can add more water or sugar to get your desired thickness. Stick the glaze in the fridge. This will thicken it up a bit. After your cake is done (mine took about 30 minutes) let it cool for 15-20 minutes before you take it out of the pan. After it cools, place it on a cake stand or serving dish. Let it cool for another 10-15 minutes.
After it cools, drizzle the glaze over the cake. Use as much or as little as you like. Clearly, I like a lot.
Then, I suggest you eat a giant piece. Life's too short.