White Wine Lemon Bundt Cake

cake ingredients:

• 1 box Lemon Cake Mix
• 1/4 cup Brown Sugar
• 1/4 cup White Sugar
• 1 box Instant Lemon Pudding mix (3.4 oz)
• 4 Eggs
• 3/4 cup Water
• 3/4 cup Vegetable Oil
• 1/2 cup Stone Hill Vidal Blanc Wine
• Zest of 1 Lemon

 

Glaze Ingredients:

• 1 cup Confectioners’ Sugar
• 2 Tbsp Stone Hill Vidal Blanc Wine
• Zest of 1 Lemon

 

Pan Prep:

• 2 Tbsp Butter, Melted
• 2 Tbsp Flour

 

cake directions:

1. Preheat oven to 350 degrees (F).
2. Melt two tablespoons of butter. Add two tablespoons of flour, whisk together until smooth.
3. Using a pastry brush, coat the inside of a Bundt pan generously with the butter/flour mixture. Set aside.
4. In a large bowl, combine all the cake ingredients (cake mix, sugars, pudding mix, lemon zest, eggs, water, oil, and wine).
5. Beat with an electric mixer until fully incorporated, approximately 2 minutes.
6. Pour batter into prepared Bundt pan.
7. Bake cake 45-55  minutes, until cake tester comes out clean.
8. While the cake is baking, prepare the glaze.

 

Glaze Directions:

1. Stir wine into confectioner’s sugar one tablespoon at a time until smooth. Stir in the lemon zest and let stand at room temperature for at least 10 minutes.
2. Remove cake from oven and let cook in the pan for 10 minutes, then invert on a wire rack to cook completely.
3. Once cool, drizzle with glaze.