Easy LEMON POUND CAKE with LEMON DRIZZLE
1 package cake mix (lemon, yellow or butter ~ can be sugar-free)
1 small box instant lemon pudding mix (can be sugar-free) ~ reserve 1/2 tsp. for the glaze
3 eggs..........................................................................1/2 cup vegetable oil
1/4 cup lemon juice................................................3/4 cup milk (any type)
optional: 1/4 tsp. lemon extract (depends how lemony you want it)
GLAZE:
3/4 cup powdered sugar (or 1/2 cup regular Splenda, whisked with 1/4 cup cornstarch for sugar-free)
reserved 1/2 tsp. lemon pudding mix...............up to 2 TB lemon juice (as needed)
Optional: couple of drops of yellow food coloring (for cake and/or glaze) ~ depends how yellow you want it
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Preheat oven to 350. Generously spray a bundt pan with non-stick baking spray (containing flour) and set aside.
In your electric mixer bowl, beat all of the cake ingredients for about 2-3 minutes, until smooth and thick. Spoon/pour the batter into your bundt pan and smooth the top with the back of a spoon. I give the pan a quick bang on the counter, to break any air bubbles inside.
Bake for 30-35 minutes, until it's lightly browned and coming away from the sides of the pan. A cake tester should come out clean. Cool completely in the pan, on a rack. Then, slice off any raised dome from the cake, using a long serrated knife (this gives you something to snack on while you glaze the cake).
Invert the cake onto your cake plate. Put little strips of waxed paper under the edges to catch any drips of glaze. Drizzle the glaze around the top and down the sides (or just on the edges of the petals, if you have a rose pan). If you want sprinkles, do it now so they stick to the glaze. Let the glaze harden, and gently slide the waxed paper out.
GLAZE:
Put the powdered sugar & pudding mix into a small bowl. Whisk in the lemon juice (1 tsp. at a time) until it's a thick, smooth drizzle consistency. (You can adjust the consistency by adding more powdered sugar or lemon juice.)