Viral sensation Chewbacca mom, Candace Payne, became an internet celebrity overnight last month when her hilarious self-made video of her infectious laughter from purchasing a Chewbacca mask became Facebook’s most-watched live-stream ever. Her video has been viewed over 155 million times and has been shared over 3 million times. Her message is loud and clear: “It’s the simple joys in life…” She says while continuously cracking herself up.
Baking cakes has always been one of my simple joys in my life; the simpler the cake, the greater the joy. Most of the cakes I bake are made from scratch. However, there is one cake I love to make that uses a store-bought cake mix as its base. Doctoring cake mixes isn’t a new idea. When done correctly the end result can be just as good as baking a cake from scratch.
Today I’m sharing with you my recipe for a Lemon Bundt Cake that is perfect in every way. Sifting white cake mix with additional flour and a small box of instant vanilla helps this cake achieve the perfect crumb. Mixing in plain yogurt along with a little lemon extract and fresh lemon juice adds just enough citrus flavor and tang to mask the typical cake mix taste which many people find unpleasant. The lemon-infused glaze brightens the lemon flavor up a few notches.
This cake is a simple joy we can all use a little more of. Enjoy!
Recipe: Lemon Bundt Cake
A perfect lemon bundt cake with a lemon glaze.
1 package plain white cake mix
3/4 all-purpose flour
1 package (3.4 ounces) vanilla instant pudding mix
4 large eggs
1 cup plain yogurt
½ cup vegetable oil
1/3 cup fresh lemon juice
1 tablespoon fresh lemon zest
1 tablespoon lemon extract
1/2 cup sugar
1/2 cup lemon juice
1 cup confectioners’ sugar, sifted
1/4 cup lemon syrup
2 tablespoons plain yogurt
1 teaspoon lemon extract
Optional garnish: Fresh berries and fresh whipped cream
Preheat the oven to 350 degrees F.
Generously spray a bundt cake pan with non-stick baking spray
Sift the cake mix, flour, and pudding mix into a large mixing bowl.
Add the eggs, yogurt, vegetable oil, lemon juice, lemon zest, and lemon extract.
Using an electric mixer, mix the batter until combined.
Transfer the batter to the bundt pan and bake for 35-40 minutes, or until done.
While the cake is baking, prepare the lemon syrup and glaze.
To make the syrup, add the sugar and lemon juice to a sauce pan. Heat the pan on medium-high heat and cook for 3-4 minutes until the sugar has dissolved, stir occasionally.
To make the glaze, mix the confectioners' sugar, lemon syrup, yogurt, and lemon extract until smooth.
When the cake is done, remove from the oven.
Using a skewer, poke as many holes as possible 1/2-inch apart from each other all over the cake.
Use the remaining syrup and slowly drizzle the syrup over the holes.
Allow the warm cake to rest about 10 minutes. Grabbing the sides of the pan, gently shake the cake on all sides to loosen it from the pan. Place a serving plate over the pan and invert.
Brush the glaze over the entire surface of the cake. Place the cake in the freezer for one hour.
Drizzle the remaining glaze over the cake before serving.
Optional: Add fresh berries to the outside edges of the cake and serve with whipped cream.