A Fresh Bouquet Lemon Bundt Cake with Lemon Mint Butter Glaze
A Fresh Bouquet Lemon Bundt Cake with Lemon Mint Butter Glaze, a fancy cake for special occasions…
A Fresh Bouquet Lemon Bundt Cake with Lemon Mint Butter Glaze
Hello Lovely Cake!
This cake is inspired by my ‘bestie’ Jenny. Occasionally she sends me a delightful pound cake filled with a lovely nosegay of roses.
Today I am sharing my super moist lemon bundt cake recipe with a buttery glaze that will surely make your eyes twinkle with delight.
Grab your apron and meet me in the kitchen!
Sparkle Notes…
A nosegay is a small bouquet of sweet smelling flowers. I suppose the name came about because it makes the nose happy.
Mother’s Day | Easter | Spring | Birthday Cakes I Celebrations
A Fresh Bouquet Lemon Bundt Cake with Lemon Mint Butter Glaze
Ingredients
A Fresh Bouquet
- 1 small glass cup or jar
- water
- small bouquet of fresh flowers
Lemon Bundt Cake
- 1 yellow cake mix (I used Betty Crocker Super Moist Lemon Cake Mix)
- 3 eggs
- 1/2 cup coconut oil
- 1/2 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 1 tablespoon lemon zest
- 1 package instant lemon pudding
- Lemon Mint Butter Glaze (recipe below)
A few pretty bundt cake pans: one | two | three
Lemon Mint Butter Glaze
- 1 1/2 cups powdered sugar
- 1/3 cup fresh lemon juice
- 3 tablespoons unsalted butter, melted
- 4 fresh mint leaves, chopped
1. In a small saucepan add the butter, and the chopped mint leaves. Cook over low heat until the butter is melted. Turn off the heat and let the mixture set for 3 minutes. Remove the mint leaves.
2. In a small bowl using a fork, whisk together the melted mint butter, lemon juice, and the powdered sugar.
Directions
1. Preheat Oven 350°.
2. Generously butter an angel food bundt cake pan and set aside.
3. In a bowl, whisk together the yellow cake mix, coconut oil, lemon juice, orange juice, lemon zest, and instant pudding.
4. Add the eggs one at a time whisking until combined.
5. Place the cake into the oven and bake for 50 minutes or until lightly golden brown.
6. Remove from the oven and cool completely.
7. Turn out from the pan onto a pretty cake stand or plate.
8. Poke holes into the cake with a skewer and drizzle with the Lemon Mint Butter Glaze.
I had a few girlfriends give it a taste test.
Guess What…
They couldn’t stop “TASTE TESTING!”
The slight hint of mint adds an Oui Fresh something that makes will make your eyebrows move up and down.
IT IS GLAZE-MAZING! SMILE
A Fresh Bouquet
1. Fill the small glass 1/2 full with water and gently slide it into the Glazed Lemon Bundt Cake.
2. Carefully arrange the flowers in the small glass.
Voilà! Just Lovely! Please share your creation with me by tagging me a_SparklingCharm & #SparklingCharmEverything on instagram.
A Fresh Bouquet Lemon Bundt Cake with Lemon Mint Butter Glaze
Ingredients
A Fresh Bouquet
- 1 small glass cup or jar
- water
- small bouquet of fresh flowers
Instructions
- Preheat Oven 350°.
- Generously butter an angel food bundt cake pan and set aside.
- In a bowl, whisk together the yellow cake mix, coconut oil, lemon juice, orange juice, lemon zest, and instant pudding.
- Add the eggs one at a time whisking until combined.
- Place the cake into the oven and bake for 50 minutes or until lightly golden brown.
- Remove from the oven and cool completely.
- Turn out from the pan onto a pretty cake stand or plate.
- Poke holes into the cake with a skewer and drizzle with the Lemon Mint Butter Glaze.
- Fill the small glass 1/2 full with water and gently slide it into the Glazed Lemon Bundt Cake.
- Carefully arrange the flowers in the small glass.
Place in center of cake.
Nutrition
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LOVE YOU JENNY! BFF ALWAYS
This was wonderful! Easy, pretty and absolutely delish! Was a huge hit at our Easter dinner. Thank you!
Hi Lisa! You are what makes blogging fun! Thanks for adding a smile to my day! -gwyn
Thank you for this great recipe, I can hardly wait to share it. One thing is a bit unclear though, it does not say how many eggs to add. I assume you add the amount of eggs listed on the cake mix but that was not specified.
Cherice! Oh my goodness! THANK YOU! You add three eggs. I also realized I hadn’t added a printable version of the recipe! I would love to see photos of your spin on the cake. That is what makes blogging FUN! Have a great day and thank you again! -gwyn