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!
Servings: 12 people
Calories: 323kcal
Ingredients
For the cake:
- 1 package lemon cake mix any brand will do
- 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 350Ëš 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.
Nutrition
Calories: 323kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 386mg | Potassium: 63mg | Fiber: 1g | Sugar: 19g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg