Lemon Bundt Cake

Lemon Bundt Cake 1 box white cake mix I used Betty Crocker 1 cup all-purpose flour 1 cup white sugar 4 large eggs at room temperature 1 cup sour cream at room temperature 1/2 teaspoon salt 1 1/3 cups water 2 tablespoons vegetable oil or canola oil 2 tablespoons lemon juice Zest of 1 lemon Glaze 1 cup confectioners sugar 2-3 tablespoons freshly squeezed lemon juice 1 teaspoon freshly grated lemon zest optional Preheat the oven to 325 degrees F. Spray with baking spray a bundt cake pan and set aside. In a large bowl, whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended. Transfer the batter to the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a cooling rack for 20 minutes before inverting on a plate to cool completely. Glaze: Add all the ingredients to a medium bowl and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar, a tablespoon at a time. If the mixture is too thick, add some milk, 1 teaspoon at a time. Drizzle the glaze over the completely cooled cake and let it harden for about 10-15 minutes. Slice and serve.