Hey all! First off Happy New Year! I hope you seize ALL the days this year. What are some of your New Year’s Resolutions? Tell me in the comments! I actually don’t have one this year! Last year my resolution was not to buy any clothes (because why do I need that many clothes when I have to wear a uniform, you feel me?)… let’s just say I failed… I did pretty well into around April, that’s something right?! Anyways, for recipe one of two to kick start the New Year it’s a super easy lemon cake. This isn’t completely homemade as it does require a box cake. I would be lying to all of you if I said that I don’t occasionally use a box cake when I want to whip something up in a jiffy and I always let people know that it’s a box cake because I don’t want people to think I made it [totally] homemade. You know what makes life really convenient, though? The single serve cakes that you make in a cup! One of my favorite cakes is funfetti (what am I, 6?)! But let’s be real, you’re never too old for funfetti. 😉 When I get a craving for it I just eat one of Betty Crocker’s mug treats. They’re surprisingly really good! For a little laugh- This recipe calls for a box of lemon instant pudding. I bought it at the store and got home and was looking at it like dang it, I bought Jell-O! I hate to admit this but it took me like a solid minute to realize the bottom left corner said instant pudding (see photo). *facepalm* Most people would use a muffin pan for these but I chose to use the mini-bundt pan from Pampered Chef because who doesn’t like mini-anything?
- yellow cake mix
- 3.4 oz instant lemon pudding
- 4 large eggs
- 3/4 cup vegetable oil
- 4 cups powdered sugar
- 1/3 cup lemon juice
- 1/2 lemon zested
- 3 T vegetable oil
- 3 T water
- Preheat oven to 350F. Spray desired baking dish with cooking spray. If using a mini-bundt pan be sure that you spray generously to allow for easy release.
- Combine cake mix, pudding, eggs, and oil. Mix until well combined. Please note the batter for this recipe is fairly thick so don’t be alarmed if you’re wondering if you did it correctly. I’m sure you did! For the mini bundt cakes I baked for 23 minutes- until the toothpick inserted into the middle came out clean. Be sure to keep an eye on yours and check often because baking time in muffin pans will be drastically reduced and of course, oven times vary!
- After you remove from the oven release them onto parchment paper.
- To make the glaze, sift the powdered sugar, combine the lemon juice, oil, and water, and zest. Mix until well combined.
- Place the muffins/cakes on a wire rack with parchment paper below it and pour the glaze over them while they are still warm.
- Allow to cool and enjoy!