The best delicious Lemon Bundt Cake In Jars recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Bundt Cake In Jars recipe today!
Hello my friends, this Lemon Bundt Cake In Jars recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Bundt Cake In Jars is amazingly delicious, and addictive, everyone will be asking for more Lemon Bundt Cake In Jars.
What Makes This Lemon Bundt Cake In Jars Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Bundt Cake In Jars.
Ready to make this Lemon Bundt Cake In Jars Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pk Lemon cake mix; * see
-note
1 sm Pkg instant lemon pudding mi
4 Eggs
(or egg substitute)
1/2 c Oil; * see note
1 c Warm (not hot) orange juice
Orange juice
Frosting: see directions
This is my “signature” cake”..I’ve made it under all sorts of circumstances
including a gas cooker in London that went down in the middle of
baking…also in high altitude when I neglected to follow those specific
directions…EVen the “shell” was devoured and no one even noticed! This
cake is a winner….the changes to lower the fat are in (). Because I’m
starting with the mix, there is already a certain amount of fat, but it’s
not too bad.) * use any kind of cake mix without the pudding in it. Use
less oil if you wish–1/8 to 1/4 cup.
Beat together ( use a food processor or a hand mixer or anything that’s
handy)….until batter is smooth.
Put batter into bundt pan sprayed with PAM ** OR, fill 4-6 pint size
greased Mason jars 1/2 full. Bake for 45 minutes at 350. Every oven is
different, so you may bake longer or shorter.
I’ve only made the jars once and I baked 2 jars along with a small
bundt pan. It took the normal time. With the jars only, I would test at 35
minutes. (I used one of those bamboo thin skewers – it’s like a long
toothpick! I thought I was so clever!) You’ll see the cake rising and
turning brown and it pulls away a little from the sides of the jar. With
the regular cake I do the following: Turn out of the pan immediately onto
the serving plate. (Don’t, of course, take the cakes out of the jars!) Poke
holes in the cake with a fork (in the jar) spoon over the following
“icing”:
1 1/2 c. powdered sugar (or any amount you want) grated lemon rind (in
proportion to sugar) Lemon juice to make “runny” consistency. It should
drip from the spoon. Spoon it right over the tops of the cakes in the jar –
or over the bundt cake shape. Put the lids on and screw down the rings.
Everything worked fine.
I tasted one of them after a few days…naturally! The cake was
delicious and didn’t lose any of its flavor with the substitutions. This
cake is always a hit, and SO easy to make. It takes exactly one hour from
start to finish! Ronda Furgatch
Yields
1 Servings
Leave a Reply