Ingredients
12
12 servings
- •1 (15.25 ounce) package yellow cake mix
- •1 (3 ounce) package instant lemon pudding mix
- •0.75 cup orange juice
- •0.5 cup vegetable oil
- •4 eggs
- •1 teaspoon lemon extract
- •2/3 cup white sugar
- •1/3 cup orange juice
- •1/4 cup unsalted butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan.
- Make the cake: Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in orange juice, oil, eggs, and lemon extract. Beat on low speed with an electric mixer until blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 20 more minutes.
- When the cake has cooled, make the glaze: Cook sugar, orange juice, and butter in a saucepan over medium heat for 2 minutes.
- Transfer cake to a serving platter and drizzle glaze over top.
Nutritional Facts
Per 12 servings
- Calories: 412
- Carbohydrate: 59g
- Fat: 17g
- Fiber: 1g
- Protein: 5g
- Sugar: 32g
Related Recipes
Orange Juice Cake
Orange Sunshine Cake
Creamy Orange Cake
Orange Cream Cake I
Orange Cream Cake III
Orange Pound Cake
Easy Orange Ricotta Cake
Mandarin Orange Cake
Eggless Orange Cake
Moist Orange Cake with Olive Oil
Perfect Flourless Orange Cake
