This Lemon Lime Bundt Cake reminds me of my childhood. Ever year on Easter, my mom would make this extremely moist, melt-in-your-mouth lemon-lime cake glazed in a simple lemon lime glaze. This cake will yield 12 to 16 servings.
Preheat your oven to 350° and generously butter and lightly flour a 9-cup Bundt pan.
In the bowl of your stand mixer, add the cake mix and Jell-O. With the mixer on low speed gradually add the oil and water. Add one egg at a time mixing after each one. Add in the lemon extract and scrape down the sides of the bowl. Mix one last time on medium-high speed until combined.
Pour the cake batter into the prepared pan and slide into your preheated oven for 50-60 minutes. The cake is done when a wooden skewer is inserted and comes out clean with a few crumbs attached.
TO MAKE THE GLAZE:
In a small saucepan add the butter, sugar, zest and juice. Heat over medium low heat, stirring until melted.
Poke quite a few holes into the cake and spoon half of the glaze over top. Once the cake has cooled for 10 minutes, invert it onto a cake plate or stand.
Brush remaining glaze over the entire cake.
Allow the cake to cool 6 to 24 hours before slicing and serving.