Anne Byrn Shortcut Lemon Bundt Cake

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.