Nothing screams summer quite like lemon does, with its delicious, fresh, tart taste. Our sweet friend Jennifer Bigler from Living Freely Gluten Free, has created this beautifully delicious Lemon Bundt Cake using our very own Better Batter Yellow Cake Mix. Since our yellow cake mix is the base for this recipe, you can spend less time whipping it up, and more time enjoying this treat in the summer sunshine! Servings 8 Prep Time 10 Cook Time 40-45

Ingredients

Lemon Bundt Cake: 1 pkg Better Batter Yellow Cake Mix 1 1/4 cup water 1/2 cup oil 3 eggs 3 Tbsp lemon zest 1 Tbsp lemon juice 3 tsp lemon extract Glaze: 1 1/3 cups powdered sugar 2 Tbsp lemon juice

Directions

Preheat the oven to 350 degrees F. In a bowl, combine the cake mix, water, oil and eggs, stir to combine. Add the lemon juice, lemon zest and lemon extract. Stir well until you have a smooth batter. Pour the batter into a greased bundt pan. Bake for 40-45 minutes, or until the toothpick comes out clean. Allow it to cool. To make the icing add the powdered sugar and lemon juice to a bowl and whisk until well combined and smooth. Add additional lemon juice if your icing is too thick. Drizzle all over the cake and serve.