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