Anne Byrn Shortcut Lemon Bundt Cake
Recipe: #42159
January 16, 2024
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Lemon, Copycat or Clone Recipes Cake Mix, Gelatin/Jello, more
"Rachel Ray and Jaime Lee Curtis both make this cake. Rachel Ray has the best instructions. Ms Byrn has a cookbook of handy recipes."
Original is 8 servings
Ingredients
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- Glaze
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-
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Nutritional
- Serving Size: 1 (281.6 g)
- Calories 709.3
- Total Fat - 33.6 g
- Saturated Fat - 6.1 g
- Cholesterol - 452.2 mg
- Sodium - 573.8 mg
- Total Carbohydrate - 84.4 g
- Dietary Fiber - 1.7 g
- Sugars - 26.2 g
- Protein - 18.9 g
- Calcium - 180.7 mg
- Iron - 3.2 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 350 °F.
Step 2
Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.
Step 3
Shake out the excess flour.
Step 4
Set the pan aside.
Step 5
Place the cake mix, gelatin, oil, water and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute.
Step 6
Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed.
Step 7
The batter should look thick and well blended.
Step 8
Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.
Step 9
Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes.
Step 10
Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
Step 11
Meanwhile prepare the glaze:
Step 12
Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth.
Step 13
Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.
Step 14
Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center.
Step 15
Slice and serve warm, or let it cool before slicing.
Step 16
Jaime Lee undercooks this cake and puts glaze on bottom
Step 17
Store this cake, covered in plastic wrap or placed under a cake dome, at room temperature for up to 1 week.
Step 18
Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
Tips
No special items needed.
0 Reviews
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