Friday, August 30, 2013

My "World Famous" Lemon Bundt Cake

I admit it; I'm not a baker. When I finally break down and bake something, it's usually this lemon bundt cake. I've been making it for over 40 years! Always gets rave reviews!

1 pkg. Duncan Hines Deluxe ll Lemon Supreme cake mix
1 pkg. lemon instant pudding (serves 4)
1/2 cup Crisco oil
1 cup water
4 eggs
1-2 Tbsp. poppy seeds
Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake in greased Bundt pan at 350 degrees for 45-55 minutes, until the center springs back when touched lightly. Cool for 25 minutes in pan, then invert onto serving plate.

Blend 2 cups powdered sugar with 3 Tbsp. milk or 3 Tbsp. lemon juice. Cook, stirring constantly, until sugar dissolves. Watch carefully, as this can scorch. You can add grated lemon zest to the glaze. Spoon over cooled cake.


  1. Had to laugh because my stepmother used to make the same cake! She was a great cook and hostess, but not a baker. She'd always place a small glass in the center, then add a few flowers from the garden. I never use cake mixes, partly because I love the challenge of baking cakes.

    1. Hi Katrina! Lovely to hear from you. I so admire anyone who likes the "challenge" of making cakes from scratch. I like to decorate this cake with fresh mint sprigs if I have them, or perhaps a few fresh raspberries on the plate when I serve the cake.