Kept In Stitches

Confessions of a fabric hoarder

20140308_220403
The tutorial has been posted for ‘Right of Way’ and I had some energy leftover so I decided to try out the new oven. And what goes better with a new oven that a new recipe. I know it’s kind of late to be eating cake but with the time change I’ll just have to sleep more. How’s that for rationale? BTW…the cake was yummy! And the oven? Worked like a champ. It’s so clean I kind of hated to bake in it.

LEMON BUNDT CAKE
1 pkg. lemon cake mix
4 eggs
1 c. water
1 reg. (4 serving) pkg. lemon instant pudding
1/2 c. vegetable oil
1/3 c. powdered sugar
5 tbsp. lemon juice
Heat oven to just below 350 degrees. Grease and flour a heavy Bundt pan. Place cake mix, instant pudding, eggs, vegetable oil and water in a large bowl. Electric mixer, beat at medium speed for 2 or 3 minutes scraping the bowl occasionally with a rubber spatula.
Pour into pan and bake 45 minutes or until done. Cool on wire rack for about 5 minutes before removing from pan. Blend together powdered sugar and lemon juice. Spoon over top and sides of warm cake, covering as much of the cake as possible. Cake will keep moist for several days.

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