Recipe(tried): Tunnel of Lemon Cakes - 2 recipes

Just a reminder, tunnel of lemon cake was a mix put out by Pillsbury from 1980 into the 90s, inspired by the success of the tunnel of fudge cake. Included in the box were a cake mix, filling mix, and glaze mix. The filling was spooned in a ring on top of the cake and sunk just below the surface during baking. The two below are based on recipes for molten cakes and the original 1966 recipe for tunnel of fudge cake. Both will produce a gooey center.

TUNNEL OF LEMON BUNDT CAKE

1 3/4 cup (3 sticks + 6 tablespoons) unsalted butter, at room temperature
1 3/4 cup granulated sugar
Zest of 2 lemons
1 tablespoon of lemon juice powder (available from many sources online), or 4 to 6 true lemon packets (depending on how strong of a lemon flavor you desire)
1/2 teaspoon lemon oil or high quality lemon extract
6 large eggs, at room temperature
2 cups confectioners' sugar
2 3/4 cups all-purpose flour
1 cup lemon baking bits, lemon baking chips, or crush lemon candy (optional)
Yellow food coloring, optional, to match appearance of Pillsbury's original product

Preheat oven to 350 degrees F degrees. Prepare a 12-cup Bundt or tube pan and set aside.

Cream butter and sugar until fluffy and pale, for a full 3-5 minutes. Add zest, oil/extract, and lemon juice powder or equivalent, mix to fully incorporate. Next, add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl between each addition. At this stage, add food coloring if desired, ensure it is fully incorporated before proceeding. While the mixer is running on low or beating by hand, gradually add the confectioners' sugar, again scraping the sides of the bowl as necessary. Remove the bowl from the stand and stir in the flour and optional inclusions, mix to fully incorporate.

Transfer batter to the prepared pan, bake for 45 to 50 minutes. To test for doneness, press the cake lightly- there should be some slight springiness to it, and the cake should be slightly pulling away from the sides of the pan. Be careful not to overbake, otherwise the molten center will be lost, so err on the side of underbaking. Remove from the oven, leave in the pan for 90 minutes, then turn out cake onto a serving plate. Let it stand to cool completely before cutting, for at least one hour.

FOR THE GLAZE:
1 1/2 cups confectioners' sugar
4 Tablespoons lemon juice (1 lemon)
2 teaspoons light corn syrup or agave nectar

Drizzle the glaze over the cake and serve.

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TUNNEL OF LEMON CAKE

1 1/2 cups butter, softened
1 1/2 cup sugar
2 tsp lemon zest
1 tsp lemon extract or lemon oil
6 eggs
2 1/2 to 3 cups flour
1 (7 1/2 oz) package Jiffy white frosting mix
1 (4-serving-size) package lemon pudding mix

Preheat oven to 350 degrees F. Grease and lightly flour a Bundt pan.

Beat butter and sugar until fluffy, add lemon ingredients. Add eggs one at a time, beating well after each addition. By hand, mix in flour, (dry) frosting mix, and (dry) pudding mix.

Bake for 60-65 minutes, and cool in pan for a full two hours before turning out onto a serving plate.