This is the best cake I have ever tasted. My mom gave me this recipe and I can’t make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
Original recipe makes 1 – 10 inch Bundt cake
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter
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PREP
30 mins
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COOK
1 hr
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READY IN
2 hrs
Directions
- Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Nutrition
Calories: 410 kcal
Carbohydrates: 55 g
Cholesterol: 82 mg
Fat: 19.8 g
Fiber: 0.5 g
Protein: 4.2 g
Sodium: 443 mg