Lemon Bundt Cake Recipe with Lemon Glaze

Incredibly lemony and fresh, this quick lemon bundt cake recipe takes shortcuts with cake mix without compromising on taste. The cake is soft and moist with a zesty lemon glaze!

This lemon cake is the cake I make when I am not experimenting and want something I know everyone is going to love. It's a safe option -- but it's also truly moist and lemony. It's safe because store bought cake mix is so forgiving and you just can't screw this one up. This year, I put in a couple of slices into friends' cookie boxes for Christmas just to have something different. This lemon bundt cake also stays fresh for awhile -- making it another great option to make a little bit in advance or to gift to others.

The Secret: Use Shortcuts

This cake uses two major shortcuts:

1. Lemon cake mix. Yes, it has all the preservatives. Yes, it maybe isn't the healthiest, but you're also making a lemon bundt cake, so you're going to be okay.
2. Lemon pudding mix. This is the secret to getting the cake incredibly moist. The pudding adds so much moisture to guarantee you're not left with dry cake.

Lemon Bundt Cake Recipe Ingredients

Here's everything you'll need to make the cake. Deets on the lemon glaze are below.

• lemon cake mix (any brand)
• instant lemon pudding
• sour cream -- gives the cake even more moisture
• eggs
• water
• vegetable or canola oil

Lemon Bundt Cake Tips & Tricks

• Grease and flour the bundt pan well. Don't forget this step or else you won't be able to take the cake out of the pan easily.
• Wait exactly 10 minutes before inverting the cake onto a wire rack to cool. Set a timer! If you take the cake out too soon, the cake is too hot and can easily fall apart. If you wait too long, the cake gets too comfortable inside the pan and sticks (yes, even greased and floured). It works -- I swear.

How to Make Lemon Glaze

Whisk all of the glaze ingredients together (confectioner's sugar, lemon juice, zest, and melted butter) in a small bowl. If teh glaze is too liquidy, add a bit more lemon juice. If it's too thin, add more confectioner's sugar.

I like to wait about 2-3 minutes once I've whisked the glaze for it to get just a tad bit thicker. Sometimes I'll even put a small jar upside down in the bowl and pretend the top of the jar is the cake. I see how the glaze falls on the jar and if it gives me a nice draped look, I know it's go-time. This is probably going overboard for the average maker, but if you're anal like me...

Then pour the glaze over the top of the bundt cake a spoonful at a time until it's all glazed. Work fast -- because the glaze does harden rather quickly.

This lemon glaze is delicious on so many things -- baked donuts or on a lemon pound cake. I could eat it by the spoonful.

Bundt Don't Forget These Other Cakes...

It's true. I love a good bundt cake. Here are some of my favorite recipes:

• Copycat Nothing Bundt Cake's Classic Vanilla Bundt Cake
• Double Chocolate Bundt Cake with Chocolate Ganache
• Gingerbread Bundt Cake with Vanilla Maple Glaze
• Cinnamon Apple Bundt Cake
• Monkey Bread

Lemons and love!

xox,

kathryn

As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

Lemon Bundt Cake with Lemon Glaze

Incredibly lemony and fresh, this quick lemon bundt cake takes shortcuts without compromising on the taste. The cake is soft and moist with a zesty lemon glaze!

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: bundt cake, lemon bundt cake

Prep Time: 5 minutes minutes

Cook Time: 42 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 people

1x2x3x

Ingredients

For the cake:

• 1 package lemon cake mix (any brand)
• 3.9 ounce box instant lemon pudding
• ¾ cup sour cream
• 4 large eggs
• ½ cup water
• ½ cup vegetable or canola oil

For the glaze:

• 1 cup confectioners' sugar
• 3 tablespoons fresh lemon juice
• 1 ½ teaspoons lemon zest, packed
• 1 tablespoon unsalted butter, melted

Instructions

• Preheat oven to 350˚ F. Grease and flour bundt cake well until all of the crevices are covered. Set aside.
• In a large bowl, mix all of the cake ingredients together until well combined. No need to use a stand mixer -- you can just use a spoon. Pour batter into bundt cake pan and give cake a little shake to ensure batter is evenly distributed. Bake for 40-45 minutes or until toothpick inserted in the middle comes out clean.
• Allow cake to cool in bundt pan for EXACTLY 10 minutes before flipping the cake onto a cooling rack. Allow to cool completely before glazing.
• Meanwhile, whisk all of the glaze ingredients together in a small bowl. Pour glaze over the top of the bundt cake a spoonful at a time until covered. Cut and enjoy!

Notes

Store the cake at room temperature covered (place toothpicks all around the top and sides of the cake to prevent the plastic wrap from smooshing your glaze).

Cake will be fresh for up to 5 days.

You can also freeze the cake prior to icing the cake for 2-3 months.