Cran Lemon Coffee Cake
|Yellow cake mix with pudding in the mix||18 1⁄4 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted and cooled|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Coarsely chopped cranberries||1 1⁄2 Cup (24 tbs)|
Preheat oven to 350°F Grease and flour 12-inch bundt pan.
Beat cake mix, water, butter, lemon juice, eggs and lemon peel in large bowl with electric mixer on low speed 2 minutes.
Fold in cranberries.
Spread batter evenly in prepared pan.
Bake about 55 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack 10 minutes.
Remove from pan; cool on wire rack.
Coffee cake may be served warm or at room temperature.