Lemon Bundt Cake
A delightful dessert combining the bright, zesty flavor of lemons with a moist and fluffy texture, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box 1 (13.25-ounce) box lemon cake mix
- 1 box 1 (3.4 ounce) instant lemon pudding mix (dry)
- 1 cup 1 cup sour cream
- 4 large 4 large eggs
- ½ cup ½ cup vegetable oil
- 1 teaspoon 1 teaspoon lemon zest
- 4 tablespoons 4 tablespoons lemon juice
- ½ teaspoon ½ teaspoon lemon extract
- ¼ cup ¼ cup water
Glaze Ingredients
- ⅓ cup ⅓ cup lemon juice (for glaze)
- ⅓ cup ⅓ cup granulated sugar (for glaze)
Frosting Ingredients
- ¾ cup ¾ cup softened butter (for frosting)
- 1 ½ teaspoons 1 ½ teaspoons lemon zest (for frosting)
- 3 cups 3 cups powdered sugar (for frosting)
- 1 tablespoon 1 tablespoon lemon juice (for frosting)
- 1 tablespoon 1 tablespoon heavy cream (for frosting)
- ½ teaspoon ½ teaspoon vanilla extract (for frosting)
- 1 teaspoon 1 teaspoon lemon extract (for frosting)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large mixing bowl, combine the lemon cake mix and the dry lemon pudding mix.
- Add the sour cream, eggs, vegetable oil, lemon zest, lemon juice, lemon extract, and water to the bowl. Mix everything together until well combined.
- Pour the batter into the prepared Bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Glaze
- In a small bowl, mix the ⅓ cup lemon juice and granulated sugar until well combined, then set aside.
Frosting
- In another bowl, beat the softened butter until creamy.
- Add 1 ½ teaspoons lemon zest, powdered sugar, 1 tablespoon lemon juice, heavy cream, vanilla extract, and 1 teaspoon lemon extract. Mix until smooth.
Assembly
- Once the cake is completely cool, poke holes in the top with a skewer and pour the glaze over the cake.
- After the glaze has set, spread the frosting on top.
Notes
Use fresh lemon juice and zest for the best flavor. Don’t overmix the batter once you add the wet ingredients. Ensure your Bundt pan is well-greased to help the cake release easily after baking.