I needed a quick cake for dessert a few Friday nights ago and found this one on the Dance Around the Kitchen blog. I adapted it somewhat because I didn't have lemon pudding. Well, I did, but didn't see it in the pantry!
It was delicious and moist (as all cake mix Bundts are).
Preheat oven to 350°F and prepare your Bundt pan, making sure you get the spray into every nook and cranny.
Cake ingredients:
1 box lemon cake mix (I used one with pudding in the mix)
1 3.4 oz box instant lemon pudding mix (I added some powdered lemon juice instead and used vanilla pudding)
1 c sour cream
1/2 c vegetable oil
1/2 c butter melted
4 eggs
1/2 c water (you could add Limoncello!)
In a large bowl (or stand mixer), beat together the cake
mix, pudding mix, sour cream, oil, melted butter, eggs and water. Mix for 1
minute on medium speed, stopping halfway through to scrape down the sides of
the bowl; set aside.
1 c fresh blueberries and 1 tbsp flour. In a small bowl, add the blueberries and sprinkle the flour over them. Gently stir to coat the blueberries.
Pour the blueberries into the cake batter and gently fold them in. You might want to pour some right into the Bundt pan so that you have some on the top of the cake.
Pour the batter into a well-greased bundt pan.
Bake for 45-55 minutes, or until toothpick comes out clean.
(A few moist crumbs are okay, but it shouldn't be doughy).
Allow the cake to cool for 10 minutes before removing from
the pan onto a cooling rack.
Glaze
Mix 1 1/2 c powdered sugar and 2-3 tbsp lemon juice (I used lemon paste because I LOVE lemon.) Dizzle on cake when it is cool.
If you want to make it spectacular, top with candied lemon peel.
Serve with ice cream or whipped cream.
