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Parve
Easy
1 Hour, 30 Minutes
Diets 
Yes, I know there are so many vanilla cakes out there, but there’s something about the soft, fluffy texture of this one that makes it stand out from the rest.
4 eggs
2 cups sugar
2-and 1/2-ounces (70 grams) Gefen Instant Vanilla Pudding mix
3/4 cup oil
1 cup orange juice or lemonade
1/4 cup water
3 cups Glicks Flour (leveled, but not packed)
2 teaspoons baking powder
juice and zest of 1 lemon
1 and 1/2 cups Glicks Flour
2/3 cup sugar
2/3 cup Haddar Brown Sugar
scant 2/3 cup oil
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Beat the eggs and sugar well in a large bowl for three to five minutes, or until it thickens. Add pudding mix, oil, orange juice or lemonade, and water and mix until combined. Mix the baking powder into the flour, then add it to the bowl and mix to combine.
Pour into a well-greased Bundt pan or tube pan lined with Gefen Parchment. Bake for one hour.
If not done, return to the oven for another 10 minutes, or until the top looks mostly set. Don’t overbake.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix all ingredients until you get a crumb-like texture.
Spread out the crumbs on a baking sheet. Bake for 30 minutes.
Sprinkle crumble over the glaze.
How Would You
Rate this recipe?
this is truly a delicious cake so flavorful and moist . highly recommebnd. one question it calls for Gefen vanilla pudding 2 1/2 ozs 70 grams . the gefen i have is 3.5 oz 99 grams. are w supposed to just take the 2 1/2 ozs out of the 3.5 oz box. also its a lot of crumbs and difficult to put all of them of top of cake
I’m so glad to hear you enjoyed the cake—it really is delicious! Yes, for the vanilla pudding, just use what the recipe calls for. As for the crumbs, you don’t need to use them all. If you have leftover crumbs, you can always freeze them and use them on top of challah or when you bake another cake.
I made this recipe in a bundt cake pan already twice. It came out delicious!
I also tried this in cup-cake size but it didnt come out as good as in the bundt pan. How do I have to tweak the recipe so it should come out perfectly in cup cakes? I did lower the backing time and it was not the issue of the backing – rather the recipe needs a small change if I want to backe it in cup-cakes
I’m so glad you loved the recipe! Cupcakes can be a bit trickier since they bake faster. Next time, try adding an extra tablespoon or two of oil, melted butter, or applesauce to keep them moist. You can also reduce the baking powder or soda by about ¼ teaspoon to prevent sinking.
Cupcakes usually bake for 18-22 min, but I’d check around 16 min. to be safe. If you’re looking for a basic cupcake recipe you can try this one as well https://www.kosher.com/recipe/vanilla-cupcakes-4185/