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Lemon Bundt Cake Recipe
Swaggy Eats

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.​
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 341
Ingredients Equipment Method Notes

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

Equipment

  • Bundt pan

Method
 

For the Cake
  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the cake mix, lemon pudding mix, eggs, oil, lemon juice and water.
  3. Beat with a hand or stand mixer on medium speed for about 2 minutes, until the batter is smooth.
  4. Pour the batter into the prepared Bundt pan and spread evenly.
  5. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the Glaze
  1. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.
  2. 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
These values are approximate and can vary based on specific ingredient brands and portion sizes.