Lemon Bundt Cake
Bursting with the bright flavor of citrus, our lemon Bundt cake mix makes it easy to bake a moist, tender lemon cake that tastes as wonderful as it looks. Decorating your home-baked cake couldn’t be easier. A sprinkling of confectioners’ sugar is all you need.
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter
- 1 package lemon Bundt cake mix
- 4 eggs
- 1 1/3 cups (11 fl. oz./340 ml) milk
- Confectioners’ sugar for dusting (optional)
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F (180°C). Grease and flour a 10-cup (2.5-l) Bundt pan.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until fluffy, 3 to 4 minutes. Stop the mixer, add 1 cup of the cake mix and beat on medium speed until smooth, about 1 minute.
Add the eggs one at a time, beating well after each addition. Add the remaining cake mix and the milk and beat until all of the mix is moistened, about 1 minute.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then invert the pan onto the rack and let the cake cool completely.
Dust with confectioners’ sugar immediately before serving. Serves 16.
Williams-Sonoma Test Kitchen