RECIPES: Jamie Lee Curtis’ Favourite BUNDT Cake…very easy recipe w tasty results

Jamie Lee Curtis’ Favorite BUNDT Cake

Ingredients

For the Cake:

• 1 package (18.25 ounces) plain yellow cake mix (Note: modern box sizes vary, use an 18.25 oz equivalent for best results)
• 1 package (3 ounces) lemon gelatin (gelatin, not pudding mix)
• ⅔ cup vegetable oil
• ⅔ cup hot water
• 4 large eggs
• Zest of one whole lemon (optional, for extra flavor) 

For the Glaze:

• 1 cup confectioners’ (powdered) sugar, sifted
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1 teaspoon finely grated lemon zest (optional, for garnish) 

Instructions

1. Prep:Preheat your oven to 350°F (175°C). Lightly mist a 12-cup bundt cake pan with vegetable oil spray, then dust with flour.
2. Mix the Batter:In a large mixing bowl, combine the yellow cake mix, lemon gelatin powder, vegetable oil, hot water, and large eggs. If using, add the extra lemon zest at this stage.
3. Beat:Beat the ingredients with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl, then beat again on medium speed for another 2 minutes until the batter is thick and well-blended.
4. Bake:Pour the batter evenly into the prepared bundt pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Some recommend slightly underbaking for a moister cake.
5. Cool (Partially):Place the cake pan on a wire rack and let it cool for 10 minutes before inverting it onto a serving platter.
6. Make Glaze:While the cake is cooling, whisk together the confectioners’ sugar, fresh lemon juice, and lemon zest (if using) in a small bowl until smooth.
7. Glaze:Drizzle spoonfuls of the glaze evenly over the warm cake so that it runs down the sides and into the center. A secret tip from Curtis is to squeeze extra glaze into the inner ring of the bundt pan so it soaks into the bottom.
8. Serve:Let the cake cool completely so the glaze can set before slicing and serving. The cake can be stored covered at room temperature for up to a week.