My middle son just turned 7 this past week and I made this delicious lemon bundt cake for him. (My, how time flies!) He is having a party at the end of the month, but I still wanted to bake him a cake for his actual birthday. The problem? He is isn’t a huge fan of traditional cake with buttercream frosting. His favorite cakes are fruit based such as banana or pumpkin. It was very tempting to make him a chocolate chip banana cake since I already know he loves them. I made one a couple of years ago with chocolate shavings on the top. It was to die for. No really, I think my heart skipped a beat when I ate it. Only, I didn’t follow an exact recipe and now I can’t remember what I did! Total fail on my part, and I need to try to recreate it. But for this for this cake, I opted for something new. I searched my cupboard and found some lemon pudding and cake mix. Lemon it is!
Since my son loves anything caramel flavored, I thought a lemon bundt cake with caramel glaze would be something he would probably enjoy even though the flavor combination was non-traditional. I was right! He loved it. Something non traditional is a nice change of pace.
Bundt cakes look so pretty right out of the pan. Sometimes I don’t even bother with the glaze and just dust my cake with powdered sugar.
The glaze so simple to prepare and was the perfect consistency for me. However, if you find that yours is too thick or thin to pour well, simply add a small amount of milk or additional powdered sugar to get just the right thickness.
This caramel glaze would work well for almost any cake flavor so don’t limit yourself to a lemon bundt cake.
Because the birthday boy doesn’t like cake that is too sweet, I opted to only use about 2/3 of my glaze.
- 4 eggs
- 1 (3 ounce) package instant lemon pudding mix
- ⅓ cup vegetable oil
- 1 (18.25 ounce) package lemon cake mix
- ⅔ cup water
- ⅛ cup lemon juice
- Caramel Glaze:
- ¼ cup butter
- ½ cup packed brown sugar
- 3 tablespoons milk
- 1 cup confectioners' sugar
- 1 teaspoon vanilla
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan. (I like to use Bake Easy Spray from Wilton.)
- Beat eggs for about one minute, or until thick. Add remaining cake ingredients. Beat for four minutes with your electric mixer on a medium speed.
- Pour batter into prepared pan and bake for approximately 50 minutes or until toothpick inserted into center comes out clean.
- Cool on wire rack for about an hour before inverting onto cake platter.
- To prepare glaze, melt butter, brown sugar and milk over medium heat, whisking constantly until mixture begins to boil.
- Remove from heat and let cool for 10 minutes.
- Add vanilla and confectioner's sugar. Whisk until smooth.
- Immediately pour or spoon glaze over cake, letting the glaze run down the sides.
This cake was very moist and would transport well once the glaze has a chance to set.
Love lemon desserts? Give these slice and bake lemon poppy seed cookies a try!