Ingredients
- 1 box (1 lb. 2.25 oz.) yellow cake mix - 1 box (3.4 oz.) instant vanilla pudding & pie filling - 1 cup I Can't Believe It's Not Butter!® Mediterranean Blend spread - 1 cup lemon juice, divided - 3/4 cup milk - 4 large eggs - 3 Tbsp. grated lemon peel - 1/2 cup granulated sugar - 2 cups confectioners sugar |
Instructions
Preheat oven to 350°. Grease 10-inch Bundt pan; set aside.
Beat cake mix, pudding mix, I Can't Believe It's Not Butter!® Mediterranean Blend spread, 1/4 cup lemon juice, milk, eggs and lemon peel in large mixing bowl with electric mixer on low speed 30 seconds. Increase speed to medium and beat, scraping sides occasionally, 2 minutes or until blended. Pour into prepared pan.
Bake 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.
Meanwhile, cook 1/2 cup lemon juice with granulated sugar in 2-quart saucepan, stirring occasionally, 5 minutes or until sugar is dissolved. Cool slightly, then evenly pour over cake.
Blend confectioners sugar with remaining 1/4 cup lemon juice in medium bowl for glaze; drizzle over cake.