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Ingredients

4 eggs 1 (3 ounce) package instant lemon pudding mix ⅓ cup vegetable oil 1 (18.25 ounce) package lemon cake mix ¾ cup water ½ cup lemon juice 3 cups sifted confectioners' sugar ¼ cup confectioners' sugar for dusting

Nutrition Info

424.8 calories carbohydrate: 74.1 g cholesterol: 73.1 mg fat: 13 g fiber: 0.4 g protein: 4.7 g saturatedFat: 3.1 g servingSize: - sodium: 440.9 mg sugar: 52.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan.
Beat eggs until thick. Add pudding mix, cake mix, water, and oil, beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan.
Bake for 50 minutes.
In the last 5 minutes of baking, prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a saucepan. Heat to boiling. Pour hot glaze over hot cake, and let cool for approximately 1 hour. Carefully invert cake onto serving platter. Finish with a light dusting of confectioners sugar.

1 bundt cake

This cake is so moist and delicious, and is even better the second day!