Lemon Bundt Cake

I brought this cake for a work picnic and the lemony cake was a perfect summer desert!

Source: mix and match mama

Ingredients:
1 box of lemon cake mix

1 small box of instant vanilla pudding

1 small box of instant lemon pudding

1/2 cup of veggie oil

1 cup water

1/4 cup fresh lemon juice

 4 eggs

2 cups powdered sugar

2 lemons, juice plus zest, divided

Instructions:
1. Preheat oven to 350 degrees
2. Grease (I use coconut oil) a 10 inch bundt pan

3. In mixing bowl, combine cake mix, puddings, oil, water, 1/4 cup juice and eggs with electric mixer.  Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.

4. Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

5. To make the glaze, combine powdered sugar with the zest and juice of one lemon.  Mix together with a spoon.   (Add more powdered sugar if your glaze is too runny or more lemon juice from your second lemon if it's too thick.)  Spoon over cooled cake.