Ingredients
Units
Scale
- 1 box Duncan Hines Perfectly Moist Lemon Supreme Boxed Cake Mix
- 1 package of Lemon Jello Mix
- 4 whole Eggs at room temperature (or 4 egg whites)
- 1/4 cup of Extra Light Olive Oil (or vegetable oil)
- 1 cup of 1% Milk (can use whole milk)
- Zest of one Lemon
- For the Lemon Glaze:
- 3 1/2 cups of Powdered Sugar
- Juice of 1 Lemon
Instructions
- Pre-heat oven to 350° degrees Fahrenheit (or 176° C)
- For Best results, spray the bundt cake pan with spray oil or baking spray oil
- In a bowl of a stand mixer with the paddle attachment; add the boxed cake mix, dry lemon jello, 4 whole eggs, light olive oil, and lemon zest.
- Start the mixer on low speed for 30 seconds and then mix on medium speed for 2 minutes.
- Pour the bundt cake batter into your bundt cake pan and spread evenly.
- Bake the cake at 350° degrees Fahrenheit (or 176° C) for 33 to 36 minutes. Test the cake after 30 minutes by inserting a toothpick or cake tester. If it comes out dry the cake is done.
- Let the cake cool on a wire rack for 20 to 30 minutes before you remove it from the pan. Run a knife around the edge and gently invert the cake to cool completely.
- To make the Lemon Glaze; Mix together the juice of one lemon and 3 and 1/2 cups of powdered sugar. Wisk to make sure there are not any lumps. Make sure the glaze is very thick so it does not run all the way off the top of the cake. (Pro-tip: make sure your lemon juice is room temperature and you may need more or less powdered sugar depending on how much juice you get from your lemon)
- When the cake is completely cool drizzle the glaze over the entire top of the cake. Transfer the glaze to a large plastic bag, seal the top, and cut a small hole in the corner. (you can also use a piping bag and tip if you have them) Drizzle over the top and let it run down the sides and middle.
- Before the glaze thickens add all the Easter candy using the glaze to keep the candy on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
