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!
Keyword: bundt cake, lemon bundt cake
For the cake:
1package lemon cake mix (any brand)
3.9ouncebox instant lemon pudding
½cupvegetable or canola oil
For the glaze:
3tablespoonsfresh lemon juice
1 ½teaspoonslemon zest, packed
1tablespoonunsalted butter, melted
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!
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.