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Tart Lemon Bundt Cake

October 23, 2014

When Kevin needed medical attention in Dallas, for many years we stayed at the Ronald McDonald House.  What a blessing that was!  Churches, civic organizations, restaurants, and others would bless the families staying there with delicious meals.  This recipe comes from a lady in one of those groups who had baked this cake and served it to us at one of our stays there.


1 pkg lemon cake mix

1 4 oz. pkg. lemon instant pudding mix

4 eggs

1/2 c. vegetable oil

1/2 c. sour cream

1/4 c. water

1/4 c. lemon juice (about 2 lemons)

grated rind of 1 lemon


1 1/3 c. confectioner’s sugar

2 plus TBSP. lemon juice (about 1 lemon)

Preheat oven to 350 degrees.  Grease and flour a bundt pan.  Combine all ingredients, excpet lemon rind.  In larger mixer bowl, beat for 2 minutes.  Fold in grated lemon rind.  Spoon into bundt pan.  Bake for 40-50 minutes or until cake tests done.  Cool in pan for 10 minutes.  Remove to wire rack to cook completely.  When warm, poke small holes in cake and drizzle half of icing mixture over it.  When thoroughly cooled, drizzle remaining half of icing.

IMG_2722 IMG_2724

From → Cake, Lemon

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