Easter Cakes

Celebrating this glorious Easter holiday starts with some of the most delicious Easter cakes and I’ve put them all in one place for ultra-convenience. Try this super easy lemon bundt cake next!

Calories

Author Kathleen

Ingredients

The Cake:

1 (15.25 ounce) box Lemon supreme cake
1 (5.9 ounce) box Jell-o instant lemon pudding and pie filling mix
1/2 cup vegetable oil
4 large eggs, at room temperature
1 cup water

The Glaze:

1 cup confectioners' sugar
1 1/2 fresh lemon juice
zest from 1 lemon
milk as needed to thin glaze

Instructions

Make The Cake:

Preheat oven to 350 degrees. Spray a bundt pan with Baker's No-Stick Baking Spray; set aside.
In a large mixing, using an electric hand mixer set at low, combine all cake ingredients until moistened. Turn mixer to high and continue to beat on high for 4 minutes.
Pour batter into prepared bundt pan and bake in preheated oven for about 50 minutes, or until a skewer or cake tester comes out clean.
Allow cake to cool in pan set on a wire bakers rack for 15 minutes: then invert onto a serving plate and allow to cool completely

Make The Glaze:

When the cake is almost completely cooled, prepare the glaze.
In a 4 cup measuring cup, whisk together the confectioners' sugar, lemon juice, and lemon zest. Add milk, if necessary, to thin to a very thick, yet pourable consistency.