Lemon Bundt Cake- Delicious and Moist Recipe!

This Lemon Bundt Cake recipe is a delicious combo of tart and sweet that will leave you craving more. Perfect for a hot summer day because of its refreshing lemon flavor. And even perfect for those that don’t normally enjoy lemon desserts (like myself). 

This is the end result of the Lemon Bundt Cake:

And not even 24 hours later:

It’s that good!

How to Make Lemon Bundt Cake:

The first step is to preheat your oven as well as grease the bundt pan and dust it with flour to ensure there will be no stickage (not a word, but we make up words here at easy crumb easy dough). 

Next, put the cake mix, pudding mix, oil, water and eggs into a large mixing bowl, you can beat with electric mixer or use spatula to mix. Both work fine. The electric mixer is for if you’re feeling a little more lazy, or a spatula if you’re lookin’ for a workout ;). I always know I’m done mixing when the batter has no more lumps and looks thick.

Then, pour and spread batter evenly in the prepared bundt cake pan and put that baby in the oven! I leave it there for about 40 minutes or until a light, golden brown. Then take your Lemon Bundt Cake out of the oven and let it cool for about 10 minutes.

While it’s cooling let’s make the glaze. Super easy, just powdered sugar and milk. Mix it together until smooth. After the cake has cooled a bit, I like to use a long, kinda sharp knife and run it along the the cake and pan to make sure no part of the cake is sticking.

Then, put a serving plate over the top of the cake, then flip her! Your result should be a perfect, delicious looking cake. And even if you had some problems with the stickage ;), and it doesn’t look perfect, don’t worry it’ll still taste good. Also, the secret is that glazes cover everything!! Keep that in mind! 

Next step is the best step, putting the glaze on! Best advice on this is to just spread it evenly and try not to mess with it too much. Trust me, the effortless look is always the way to go. And your done baking your Lemon Bundt Cake!

Happy Baking!

-Emma :)))

Continue to Content

Yield: 8-10

Lemon Bundt Cake

Print

Delicious and moist cake with the perfect balance between sweet and tart. Great for people that don't normally like lemon desserts. Easy to put together!

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• Crisco or butter for greasing the pan
• Flour for dusting the pan
• 1 package of plain yellow cake mix (18.25 oz.)
• 1 package of lemon pudding (3 oz.)
• 2/3 cup vegetable oil
• 2/3 cup hot water
• 4 large eggs

Glaze

• 1/2 cup confectioners' sugar
• 2 tablespoons whole milk

Instructions

1. Preheat oven to 350° F and grease bundt cake pan then dust with flour.
2. Place the cake mix, pudding mix, oil, water and eggs into a large mixing bowl you can beat with electric mixer or use spatula to mix.
3. You're done mixing when the batter has no more lumps and looks thick.
4. Pour and spread batter evenly in the prepared bundt pan
5. Bake the cake until golden/light brown, about 40 minutes, remove from the oven and place on a wire rack to cool for about 10 minutes
6. While it's cooling prepare the glaze, mix the sugar and milk together until smooth
7. After cooled, use a long knife and run in along the outside of the pan, making sure no part of the cake is sticking, then place it on a serving platter and take the pan off.
8. Spoon glaze evenly over the cake so that it drizzles down the sides and the center.

Notes

Instead of the traditional glaze you can add more lemon to this cake by using the same amount of sugar but instead of the milk using 2 tablespoons fresh lemon juice.

Nutrition Information:

Yield:

10

Serving Size:

Slice of Cake
Amount Per Serving: Calories: 208Total Fat: 17gSaturated Fat: 3.6gCholesterol: 75mgSodium: 71mgCarbohydrates: 11.7gFiber: 0gSugar: 10gProtein: 3g