Ingredients

Directions

Position rack in lower third of oven and preheat to 350°F. Heavily grease and flour 10-cup Bundt pan, making certain to get butter into all crevices (a pastry brush works well for this).
Pour cake mix in bowl of electric mixer fitted with paddle attachment. In small bowl, using handheld whisk, whisk together eggs and milk and add to mixer bowl. Beat on medium speed until combined. Add melted butter while mixing and beat until blended and smooth. Do not overmix.
Pour batter in prepared pan and spread evenly using rubber spatula. Bake until toothpick inserted into center of cake comes out clean, approx. 55–65 minutes.
Transfer pan to wire rack and let cake cool in pan for 25 minutes. Invert pan onto rack and remove pan.
Let cake cool completely before serving.

Williams Sonoma Gluten-Free Meyer Lemon Bundt® Cake Mix