Lemon Bundt Cake
I normally look for recipes that start from scratch, so I can use unbleached flour and better quality products, well… this one is the exception. I love this cake because it is so decadent, practical, and will keep its moistness for several days. And just look at it! Don’t you want to be left alone with this beauty?
Lemon Bundt Cake
1 package lemon cake mix
4 eggs
1 regular lemon instant pudding
1/2 cup vegetable oil
1 cup watter
Frosting
1 1/3 cups confectionary sugar
2 lemons, juice
1/3 cup coconut
Cake: Place all the ingredients in large bowl. Beat at medium speed for 2-3 minutes.
Pour into prepared pan and bake for 35 min. (350 F) Cool on rack for 5 min. before
removing from pan.
Frosting: Blend sugar and lemon juice. Stir in coconut. Spoon frosting over top and
sides of warm cake.