Easy Lemon Drizzle Cake

Easy Lemon Drizzle Cake

1 Box Lemon Cake Mix, (not one with pudding in it)

1 Box Instant Lemon Pudding

1 jar of Lemon Curd, British if you can find it

4 extra large eggs

1/3 C Vegetable oil

2/3 C Water

¼ Cup Sugar

Zest from 2 lemons

~ 2 Tbs Butter

Preheat oven to 350. Thoroughly butter a Bundt pan, so it is well greased. In a small bowl, mix sugar and lemon zest. Pour into the buttered Bundt pan and swirl it around, completely coating the pan, as if you were flouring it.

Using an electric mixer with a whisk attachment, mix the cake mix and pudding till completely blended. Add the eggs, oil, water, and 1/3 cup of the lemon curd. Blend for 2 minutes on medium, and, after scraping bowl, mix on high for 20 seconds. The mixture should be very creamy.

Pour into Bundt pan and bake for 45ish minutes, until a toothpick comes out clean.

Cool on a rack for 20 minutes, then gently flip and ease out of the pan and onto a serving plate.

While cake is cooling, gently warm the remaining lemon curd in the microwave so that it is pourable, but not liquid. Stir the jar, and then use a spoon to drizzle over the top of the cake. Sprinkle zested lemon bits over the top for decoration.

Let cake cool completely and serve!