Lemon Bundt Cake

• 1 package lemon cake mix (regular size)
• 1 package (3.4 ounces) instant lemon pudding mix
• 4 eggs
• 1 cup water
• 1/3 cup canola oil
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1/4 cup orange juice

1. In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes.
3. Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth.
4. Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.

lemon cake, eggs, water, canola oil, sugar, butter, orange juice

Taken from www.tasteofhome.com/recipes/lemon-bundt-cake/ (may not work)