Ingredients
- 1 box lemon cake mix
- 1 box instant lemon pudding mix 3.4 ounces
- 2/3 cup whole milk
- 1/4 cup vegetable oil
- 1/3 cup fresh lemon juice
- 3/4 teaspoon fresh lemon zest
- 1/4 cup applesauce
- 4 large eggs
For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons lemon juice plus a little more, as needed
Instructions
- Preheat your oven to 350°F and grease a large Bundt pan.
- In a large bowl, combine the lemon cake mix, lemon pudding mix, milk, oil, lemon juice, lemon zest, applesauce, and eggs. Whisk until smooth.
- Pour the batter into the prepared Bundt pan. Bake for 40 minutes or until a toothpick inserted comes out clean.
- To make the glaze, whisk together the powdered sugar and about 3 tablespoons of lemon juice in a small bowl. Add 1 tablespoon more lemon juice if needed to thin out the glaze.
- Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack and let it cool completely.
- Once it's cooled to room temp, drizzle the cake with the glaze. Serve immediately.