1 3.4 oz box Instant Lemon Pudding, or lemon Jell-o mix
2 Egg Whites
1/2 cup Vegetable Oil
3/4 cup Milk
1/2 cup Light Sour Cream
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Baking Powder
zest of one Lemon
For the Glaze:
1 tablespoon Unsalted Butter
1 cup Powdered Sugar
1 tablespoon Lemon Juice
2 1/2 teaspoons Heavy Cream, or milk
Lemon Zest, for garnish
Preheat the oven to 350°F. Generously grease a large bundt pan with Crisco and coat it with flour. Do not skip this step, it is important to help the cake release from the pan!
In a large mixing bowl, combine all of the ingredients. Mix all together until they are well combined. Pour the batter into the prepared cake pan.
Bake for 48-52 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
Allow the cake to cool for at least 15-20 minutes and gently run a knife around the edges of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.
For the glaze: In a small bowl, melt the butter in the microwave for 20-30 seconds.
Add the powdered sugar and lemon juice with one tablespoon of heavy cream. Start stirring to combine the ingredients.
Slowly add the additional heavy cream (or milk) a half tablespoon at a time until you reach the desired consistency. You want the glaze to run off your spoon but still be thick enough for the slow drip.
Pour the glaze over the bundt cake and garnish with lemon zest. Store covered in an airtight container.