Recipe Details
Ingredients
-
1(15.25 ounce) packageyellow cake mix
-
1(3 ounce) packageinstant lemon pudding mix
-
¾cuporange juice
-
½cupvegetable oil
-
4largeeggs
-
1teaspoonlemon extract
-
2/3cupwhite sugar
-
1/3cuporange juice
-
1/4cupunsalted butter
Cooking Directions
-
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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories412 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 5g |
26% |
| Cholesterol 78mg |
26% |
| Sodium 473mg |
21% |
| Total Carbohydrate 59g |
22% |
| Dietary Fiber 1g |
2% |
| Total Sugars 32g |
|
| Protein 5g |
10% |
| Vitamin C 12mg |
13% |
| Calcium 154mg |
12% |
| Iron 1mg |
7% |
| Potassium 152mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
