I went back & forth all week long about what dessert to make for Easter dinner. I originally was going to make a Snickerdoodle Cake, but I think I am saving that for this upcoming weekend (Jon’s 13th birthday). So, I tossed around several ideas….Lemon Bars, Chocolate Chip Cookie Pie, Spice Cake, Vanilla Cake or Lemon Bundt Cake. I opted for the Lemon Bundt Cake because is seems so “Springy” to me.
This recipe really couldn’t be any easier. I used Pamela’s Classic Vanilla Cake Mix (which, I have to share, my sister got on clearance at Kroger for $2.49!!!! Thanks KELLY!). There are several variations listed on the package and I chose the lemon one. All I had to add to the mix, aside from the water, oil & eggs, was 4 tsp. of lemon zest and 1.5 tsps. of pure lemon extract. Instead of using the recommended pan sizes (yes, that is the rule breaker in me coming out. ), I used a bundt pan. It worked perfectly! I baked at 325 degrees for about 35 minutes, keeping a very close eye on the cake.
I let the cake cool for 10 minutes or so and then placed my plate that I wanted to display the cake on upside down over the top of the bundt pan and gently flipped it over. Perfection!
After the cake cooled, I iced it with Lemon Icing.
1/4 cup Lemon Juice
1 1/2 cups powdered sugar
Mix above ingredients until smooth. Slowly drizzle over the cooled cake.
The cake was a hit! Jon loves it. Our Easter guests, Aaron’s parents , Mack & Mary, enjoyed the cake as well. I especially liked the icing and will be making this again soon!