Lemon Supreme Bundt Cake

Lemon Supreme Bundt Cake

 From scratch is best. Fresh is a necessity.These are the rules I live by. Today, I broke my own rules. I opened some boxes and jars and made this wonderful Lemon Supreme Bundt Cake. I did this because I am not a great baker. But I am adventurous and willing to take chances. A few years ago I made a Pumpkin Cake with Cream Cheese Glaze. This cake is basically a twist on that cake. It is really pretty and so, so delicious!

If lemons aren’t your thing, you could use an orange cake mix, vanilla pudding and orange marmalade. Strawberry cake mix, vanilla or cheesecake pudding and strawberry jam would also make a lovely cake. You could really use any flavor combination as long as you maintain the exact same measures. You can also skip the filling.

Serves: 10-14 slices
Time:  Active time 10 minutes; Cook: 60-70 Minutes: Cooling time: varies-cake in a few hours
Hardware: Measuring spoons and cups, 2 mixing bowls, mixer, rubber spatulas, a 9x3 Bundt pan and a gallon plastic bag, a microwave safe bowl, foil, Optional-a rolling pin or sturdy coffee cup, a gallon plastic bag, a knife, or  citrus peeler

 

Ingredients:

• Flour/butter for the Bundt pan
• 1 box of lemon cake mix (15.25 ounces)- I used Duncan Hines Perfectly Moist Lemon Supreme
• 1 package of lemon instant pudding (3.4 ounces) I used Jell-O Lemon
• ⅛ish teaspoon of salt (a little less)
• 1-16-ounce (pint) container of sour cream
• 3 large eggs
• ½ cup vegetable oil
• 5 ounces of lemon curd-I used Dickinson’s

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• 16 ounces jar of frosting -I used Duncan Hines Creamy Lemon Supreme
• A little milk
• Optional: Lemon Cooler Cookies -I used Pepperidge farm Snowball Citrus Cookies
• Optional-a lemon

1. Preheat the oven to 325°. Butter and flour the pan. Set aside.
2. In one bowl, mix the sour cream, eggs, and oil until completely combined. Wash the beaters. 
3.   In the other bowl, combine the cake mix, pudding and salt.
4.  Add the wet to the dry and beat on low speed for about 30 seconds. Stop and scrape down the bowl. Make sure that no dry ingredients are on the bottom.  Beat on high speed for about 2 minutes. Allow the mix to rest for about 15 minutes. While the batter is resting, pour the lemon curd into one of the plastic bags.
5.  Spoon about ⅓ of the batter the into prepared pan. Snip a corner from the curd filled bag. Pipe the curd around the cake. Make sure to keep the curd in the middle of the cake, away from either edge. Spoon the rest of the cake mix on top of the curd and allow to settle. Cover the bundt pan in foil.
6. Place the cake into the oven on the middle rack, bake for about 60-70 minutes. Turn the cake about half-way through baking and remove the foil. You can insert a knife close to the edge and it should come out clean. However, you may hit the lemon curd and so this method isn’t full proof. Just know your oven and begin checking at about 55 minutes.
7.  Cool the cake in the pan for about 10 minutes then cool it completely before frosting.
8. To make the glaze, place the frosting in a microwave proof bowl and add a little bit of milk. Microwave for 10 seconds and stir. If it isn’t the consistency you want, stir in a tiny bit more milk and microwave again. Do this until it is the consistency you want. If you get it too runny, you can add a little cream cheese or confectioners’ sugar.
9.  If you are using the cookies for decoration, place them into one of the plastic bags and crush them with the rolling pin or cup. Peel long strands of lemon peel. Pour the frosting over the cake and allow it to run down the sides. Sprinkle on the cookie crumbs and arrange the lemon peels on top of the cake.