Williams Sonoma Lemon Bundt® Cake Mix

Summary

Flavor Profile

• Tart lemon

Why We Love It

• Bursting with the bright, tart flavor of citrus, this premium mix makes it easy to bake a moist, tender lemon cake that tastes as wonderful as it looks. Our special blend begins with America's best organic pastry flour, sourced from family farms and custom milled. For the ultimate lip-puckering flavor, we used real lemons and tangy sour cream. Simply add eggs, butter and milk, and bake in a Bundt® pan for a fluffy, aromatic cake. Decorating your home-baked cake couldn't be easier – a sprinkling of confectioners' sugar or a simple glaze is all you need.
• A Williams Sonoma exclusive.

Net Weight

• 2 lb./907g (makes one 12-cup Bundt cake).

Use & Care

Receiving Instructions

• Store unopened at room temperature for up to 18 months.

Preparation Instructions

• 16 Tbs. (2 sticks/250 g) unsalted butter
• 1 packet cake mix (included)
• 4 eggs
• 1 1/3 cups (340 ml) milk
• Have all ingredients at room temperature

Position rack in lower third of oven and preheat to 350°F (180°C). Grease and flour 10-cup Bundt pan.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until fluffy, 3 to 4 minutes. Stop the mixer, add 1 cup of the cake mix and beat on medium speed until smooth, about 1 minute.

Add eggs one at a time, beating well after each addition. Add remaining cake mix and milk and beat until all of the mix is moistened, about 1 minute.

Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 65 minutes. Transfer pan to wire rack and let cool for 15 minutes, then invert pan onto rack and let cake cool completely.

Serves 16.

Ingredients

• Organic wheat flour, sugar, sour cream powder (cream solids, cultured nonfat milk, and citric acid), natural lemon flavor (natural flavor, water, proplene glycol and gum), lemon, citric acid, baking soda, sea salt, organic gum blend (organic guar and locust bean gums).