3.4ounce package lemon pudding and pie filling mix
¼cupdry milk powder
For the Glaze
2 - 3Tablespoonspassion tea
⅛teaspoonpink gel food coloringI used Wilton Rose
Preheat oven to 350 degrees. Spray bundt pan with baking spray, and set aside.
In a large bowl, beat together eggs, sugar, and oil until light and fluffy.
Add vanilla, lemon zest, food coloring, and tea, and beat to combine.
Stir in flour, pudding mix, dry milk powder, salt, and baking powder. Beat for one minute to thoroughly combine.
Pour cake batter into prepared pan and tap on the counter to remove air bubbles. Place in preheated oven and bake for 47 to 55 minutes, until golden brown and toothpick inserted into the center of the cake comes out clean.
Remove from oven and set aside for 10 minutes.
Turn cake out onto a wire rack and place over a large plate.
To make the glaze:
Whisk powdered sugar and passion tea together in a small bowl. Add additional tea if glaze is too thick.
Using a large spoon, drizzle glaze over the top of the cake.
Move cake to a second plate, and drizzle glaze over the cake. Continue drizzling glaze until you run out, 8 to 10 times.
Allow cake to cool completely before serving.
*1 1/4 cups boiling water + 1 tea bag - steep for five minutes