janet's lemon bundt cake

How To Make janet's lemon bundt cake

• 
  Step 1
  Preheat oven to 325. Spray bundt pan with Baker's Joy OR grease bundt pan with crisco or shortening and sprinkle with sugar. Boil 1 cup of water. Gather up the ingredients you will need.
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  Step 2
  Using a spoon combine well the cake mix, pudding mix, eggs and oil. This will be a little thick. Now add the "boiling" hot water. This is the secret to the moistness. My Tip: I add a few drops of lemon extract to the cup of boiling water just to give it more lemon flavor. This is, of course, optional.
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  Step 3
  Mix well by using a mixer then pour into prepared bundt pan. Bake @325 for approximately 40-45 minutes. Cool just a bit then turn out onto cake plate. Punch holes in cake (using a skewer or an ice pick) then ice cake while warm.
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  Step 4
  ICING: Mix powdered sugar (about 1 1/4 cups) with lemon juice (maybe 4 TBSP) and a drop of lemon extract to spreading consistency. Should be a little thin because it's a glaze. Add more powdered if too thin or add more lemon juice if too thick. Lemon zest is optional.
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  Step 5
  ***ORANGE BREAD: Same as above except use orange cake mix (w/o pudding) and vanilla instant pudding. I actually boiled one cup of freshly squeezed orange juice in the batter in lieu of the water. I used freshly squeezed orange juice and orange extract w/powdered sugar for the glaze. I also zested a little orange peel in it, too.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!