SUPER MOIST LEMON CAKE RECIPES

Steps:

• Preheat oven to 350°F and grease bundt pan.
• Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

Steps:

• Preheat oven to 325°F.
• Prepare pan by thoroughly greasing with shortening, using a pastry brush to evenly coat the all the details of the pan. Sprinkle sugar in pan to coat shortening on bottom and sides of pan, emptying excess sugar.
• Mix cake mix, melted butter, buttermilk, lemon zest and eggs in large bowl with mixer on medium speed 2 minutes.
• Pour batter into prepared pan, filling only 3/4 full to prevent batter from overflowing pan. Gently tap on a counter top to remove any air bubbles.
• Bake 43 – 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before turning out onto wire rack to cool.
• To make lemon syrup:
• Combine lemon juice and sugar in a small saucepan or microwave. Heat until sugar is dissolved.
• Brush lemon glaze evenly over the cake with a pastry brush while the cake is still warm, allowing syrup soak in before applying a second layer and third layer. Serve cake with additional lemon syrup if desired.