Lemon Bundt Cake
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Craving a dessert that’s light, bright, and full of lemon flavor? This easy Lemon Bundt Cake with Lemon Glaze is your go-to treat. Starting with a lemon cake mix and lemon pudding mix, it’s a breeze to prepare. The result is a moist, soft cake bursting with tangy citrus flavor. Topped with a simple glaze made from powdered sugar, fresh lemon juice, and a hint of vanilla extract, it adds the perfect sweet-tart finish. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving dessert, this lemon bundt cake is sure to be a hit.
Why You’ll Love This Lemon Bundt Cake
- Bright Citrus Flavor: The combination of lemon cake mix and lemon pudding mix delivers a vibrant, tangy taste in every bite.
- Moist and Soft Texture: The addition of pudding mix ensures a soft, moist crumb that melts in your mouth.
- Quick and Easy Preparation: Using a boxed cake mix simplifies the process, making it perfect for both novice and experienced bakers.
- Versatile for Any Occasion: Whether it’s a casual gathering or a special celebration, this cake fits seamlessly into any event.
- Lemon Glaze: The simple glaze made with powdered sugar, fresh lemon juice, and vanilla extract adds a sweet and tangy finish.
Recipe Tips
- Use Room Temperature Ingredients: Ensures even mixing and a smoother batter, leading to a better-textured cake.
- Grease the Bundt Pan Thoroughly: To prevent sticking, coat every nook and cranny with butter and flour or use a baking spray with flour.
- Tap the Pan Before Baking: Gently tapping the filled pan on the counter helps eliminate air bubbles for a uniform crumb.
- Cool Before Glazing: Allow the cake to cool completely to ensure the glaze sets properly and doesn’t melt off.
- Store Properly: Keep the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Bundt Cake Variations
- Add Poppy Seeds: Incorporate 2 tablespoons of poppy seeds into the batter for a classic lemon-poppy twist.
- Blueberry Infusion: Fold in 1 cup of fresh or frozen blueberries for a burst of fruity flavor.
- Coconut Delight: Mix in ½ cup of shredded coconut to add a tropical flair to the cake.
- Cream Cheese Glaze: Replace the lemon glaze with a rich cream cheese frosting for added indulgence.
- Mini Bundt Cakes: Divide the batter into mini Bundt pans for individual servings; adjust baking time accordingly.
Lemon Bundt Cake
This easy Lemon Bundt Cake combines the convenience of a lemon cake mix and instant lemon pudding with the zesty brightness of fresh lemon juice. Topped with a tangy lemon glaze, it's a moist and flavorful dessert perfect for any occasion.
Equipment
- Bundt pan
Ingredients
Cake Ingredients
- 1 box lemon cake mix (15.25 oz)
- 1 package instant lemon pudding mix (3.4 oz)
- 4 eggs
- ½ cup vegetable oil
- ¼ cup lemon juice
- ¾ cup water
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
Instructions
For the Cake
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large mixing bowl, combine the cake mix, lemon pudding mix, eggs, oil, lemon juice and water.
- Beat with a hand or stand mixer on medium speed for about 2 minutes, until the batter is smooth.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the Glaze
- In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.
- Once the cake is completely cool, drizzle the glaze over the top.
Notes
Nutritional Information (Per Serving)
- Calories: 341 kcal
- Total Fat: 16 g
- Cholesterol: 45 mg
- Sodium: 269 mg
- Carbohydrates: 46 g
- Protein: 3 g
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