Friday, March 22, 2013

Lemon Bundt Cake

This cake is both sinfully delicious and sinfully easy.  Its photo is on the "Cooking with Joni" banner; I snapped a picture of it during Springtime when I could stuff daffodils into the center.  But lemon is killer any time of year, so pull up a fork and enjoy!

1 pkg. lemon cake mix
1 (14 oz.) can sweetened condensed milk
1 Cup lemon juice (fresh squeezed if possible, and Meyer Lemon if possible)
3 eggs
¼ Cup vegetable/canola oil  

Beat all together and pour into a greased 10-inch bundt pan.  Bake at 350 degrees for 40-50 minutes.  Let set 5 minutes, then invert from pan and cool on rack.  (If center is not quite done, it's okay-- it's better when slightly undercooked). 


8 oz. cream cheese, softened
1/2 cup butter (1 stick), softened
1/4 Cup orange blossom water (or just water, if you can't find this.  But find it!)
2 tsp. vanilla
Powdered sugar-- add until you get the consistency you want
Beat all together then drizzle over cooled cake.


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