Easy, Super Moist Lemon Cake

 This is super easy, quick and absolutely delicious! The pudding makes it extra moist, while the fresh lemon juice gives it extra flavor. So, so good! Enjoy!

Ingredients:

-1 (15.25 oz) box moist lemon cake mix

-1 cup water

-1/2 cup vegetable oil

-3 large eggs

-1 (3.4 oz) box lemon pudding dry mix

-1/4 cup freshly squeezed lemon juice 

**I usually juice one lemon and divide the juice between the batter and glaze

For glaze:

-1 Tbs freshly squeezed lemon juice (whatever is left from batter)

-1 cup powdered sugar

-3 Tbs milk (at least 2%)

Directions:

Preheat oven to 350 F. Coat the bottom and sides of bundt cake pan with baking spray (the one with flour and butter). Set aside.

Mix together all the cake batter ingredients. Once well mixed, pour into prepared pan.

Bake in preheated oven for 35-40 minutes or until the toothpick comes out clean.

Remove cake from oven and cool, in pan on wire rack for 15 minutes.

Quickly whisk together the glaze ingredients.

Invert the cake onto serving plate. Drizzle warm cake with the glaze.

Slice and enjoy. YUM!