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Euna Mae's Lemon-Glazed Cake

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"My grannie Euna Mae made this cake for every occasion, every birthday, every holiday, and every food-taking party, event, or meeting. It became her signature cake. And I'm telling you what, it is good. It's simple, but it's delicious and has made generations of folks very happy. She swore by sifting the powdered sugar in the glaze, which is a step I don't always take. But sometimes for the sake of nostalgia (and just in case she's watching from Heaven), I sift and think about her."

List of Ingredients

For the cake:
â—¦ 1 box lemon supreme cake mix
â—¦ 3 tablespoons all-purpose flour
â—¦ 1 (3.4-ounce) package lemon instant pudding
â—¦ ¾ cup vegetable oil
â—¦ ¾ cup water
â—¦ ½ cup freshly squeezed lemon juice
â—¦ 1 teaspoon vanilla extract
â—¦ 4 large eggs, at room temperature

For the glaze:
â—¦ 2 to 3 cups sifted powdered sugar
â—¦ 2 to 4 tablespoons freshly squeezed lemon juice
â—¦ 1 teaspoon vanilla extract


Recipe

Set the oven to 350° F. Coat a Bundt pan with nonstick baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, flour, pudding mix, oil, water, lemon juice, and vanilla on medium speed. Add the eggs, one at a time, then beat on medium for 2 minutes. Pour the batter into the prepared Bundt pan. Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes before inverting onto a cake plate, then cool completely.

While the cake is cooling, make the glaze. Whisk together 2 cups powdered sugar, 2 tablespoons lemon juice, and the vanilla until smooth, adding up to 1 cup more powdered sugar to thicken it or up to 2 tablespoons more lemon juice to thin it, until it's the perfect consistency. When you hold up a spoon and let the glaze fall off the end of it, it should fall smoothly but slowly like honey. Drizzle the glaze over the cooled cake.

Makes 1 Bundt cake