My Happy Recipe: Lemon Bundt Cake

By Lisa Payne

I am so excited to share my most requested recipe. It is one that I make for birthdays and special occasions. Sometimes I make it just because I want to feel happy or make someone else feel happy. Someone had a baby? Lemon bundt cake to the rescue! Someone passed away? Lemon bundt cake to bring a smile. Your bestie is having a birthday? Lemon bundt cake will make them feel loved. Your kids got good grades? Lemon bundt cake to celebrate! It’s Friday? Time to eat lemon bundt cake. It is bright and citrusy and pure joy. I hope that you will make it for everyone in your life who needs a big lemon hug.

This recipe was given to my sister and me from our mom. I remember her making it for my Dad’s birthday every year. And then I remember my sister making it for her family. One time she made it for a friend’s birthday and there were a lot of people at the party. I remember thinking that I wanted the last piece so that I could soak up all the liquid lemon goodness left on the plate. But

by the time I got to the cake it was GONE. So my advice to you … next time you make this be sure to save yourself a piece before you do anything else. Or make two cakes and save an entire one for yourself. Just to be sure to hide it so that your husband or kids can’t find it and eat it before you do. For real.

Lemon Supreme Bundt Cake

• 1 box lemon supreme deluxe cake mix

• 1 box lemon instant pudding mix (4 serving size)

• ½ cup canola oil

• 1 cup water

• 4 eggs

Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10 inch tube or bundt pan at 350 degrees for 45-50 minutes until the cake springs back when touched lightly. Cool right side up for about 25 minutes then remove from pan.

Frosting: Blend 1 cup powdered sugar and 2 Tbsp. lemon juice (can use some zest if you want)

Once the cake has cooled, pour the frosting over the cake, or use my secret trick below before frosting.

Lisa’s secret trick: I added this little addition to the cake. Once the cake has cooled and before frosting, I do this. Mix in mason jar 1/3 cup warm water and 1/3 cup sugar and shake until dissolved. Add 2 Tbsp lemon juice and shake again. Poke holes all around the top of the cake with a toothpick or other skinny item like a kabob stick. Then pour the lemon simple syrup all over the cake and top with the frosting. You won’t be sorry you added this step. It keeps the cake moist for days and days. Except you will eat it all in one sitting so you won’t really test this theory. Sprinkle raspberries or blueberries around the plate for added beauty.

Enjoy!!