Lemon Lime Bundt Cake

Instructions

PREP YOUR BUNDT PAN:

Method 1: Melt a tablespoon or so of butter and use a pastry brush to coat the inside of the 10-cup bundt pan generously. Avoid using too much to where it pools in the bottom, you do not want that. Then add in flour and tap to coat the entire inside of the pan, tapping out any excess flour.Method 2: Use a nonstick baking spray that has flour in it. Spray evenly and avoid any pooling in the bottom of the pan.

TO MAKE THE CAKE:

Preheat your oven to 350 or 180.

In the bowl of your stand mixer, add the cake mix and Jell-O. With the mixer on low speed gradually add the oil and water. Add one egg at a time mixing after each one. Add in the lemon extract and scrape down the sides of the bowl. Mix one last time on medium-high speed for 1 minute until combined.

Pour the cake batter into the prepared pan and slide into your preheated oven for 50 minutes. The cake is done when a wooden skewer is inserted and comes out clean with a few crumbs attached.

TO MAKE THE GLAZE:

While the cake is baking, in a small saucepan add the butter, sugar, zest and juice. Heat over medium low heat, stirring until melted.

Once the cake is out set a timer for 10 minutes. Immediately poke quite a few holes into the cake and spoon half of the glaze over top and into the holes. Once the cake has cooled for 10 minutes, invert it onto a cake plate or stand and remove bundt pan..

Brush some of the remaining glaze over the entire cake, reserving any glaze for serving (this may need to be rewarmed).

Allow the cake to cool 6 to 24 hours before slicing and serving or don't, it's up to you.

Desserts & Sweet Treats