This easy lemon bundt cake is perfect for spring. It’s bursting with fresh lemon flavor!
A couple of months ago, I made a Lemon Oreo Cheesecake Bundt Cake that was undeniably amazing. It was dense and perfectly moist, practically begging you to take another bite. So I thought that I would make a more basic lemon bundt cake for your everyday needs.
I first replicated the original recipe, but without the Oreo cheesecake filling: the cake was too dense and it shrank significantly when cooling. So I made some alterations, which included the addition of egg whites, and reducing the sour cream.
My final Lemon Bundt Cake is not quite as dense as the original version, but it is a little bit lighter, making it ideal for brunch or dare I say, breakfast?
You might be asking yourself what make this cake so easy? Well, it starts with a cake mix. Even though the cake mix I used already had pudding in the mix, I decided to add another packet of lemon pudding mix.
I’ve also added a few basic ingredients to alter the original box mix, including sour cream to add moisture, baking powder for rise, and lemon zest so it really packs a punch, and a touch of vanilla extract to balance it all out.
For this cake, I added a lemon infused vanilla glaze. This is very reminiscent of a cake from a bakery I worked at in high school. Their famous Lemon LuLu cake practically had wings because it flew off the shelf so fast.
I definitely found myself sneaking bites of this cake after my photo shoot. Each time my, “just one more bite” was never enough.
This cake would pair perfectly with a scoop of vanilla ice cream or even some whipped cream and fresh berries.
For the Cake:
For the Glaze:
- 1 box Lemon Cake Mix
- 1 3.4 oz box Instant Lemon Pudding, or lemon Jell-o mix
- 2 Eggs
- 2 Egg Whites
- 1/2 cup Vegetable Oil
- 3/4 cup Milk
- 1/2 cup Light Sour Cream
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Baking Powder
- zest of one Lemon
- 1 tablespoon Unsalted Butter
- 1 cup Powdered Sugar
- 1 tablespoon Lemon Juice
- 2 1/2 teaspoons Heavy Cream, or milk
- Lemon Zest, for garnish
Preheat the oven to 350°F. Generously grease a large bundt pan with Crisco and coat it with flour. Do not skip this step, it is important to help the cake release from the pan!
In a large mixing bowl, combine all of the ingredients. Mix all together until they are well combined. Pour the batter into the prepared cake pan.
Bake for 48-52 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
Allow the cake to cool for at least 15-20 minutes and gently run a knife around the edges of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.
For the glaze: In a small bowl, melt the butter in the microwave for 20-30 seconds.
Add the powdered sugar and lemon juice with one tablespoon of heavy cream. Start stirring to combine the ingredients.
Slowly add the additional heavy cream (or milk) a half tablespoon at a time until you reach the desired consistency. You want the glaze to run off your spoon but still be thick enough for the slow drip.
Pour the glaze over the bundt cake and garnish with lemon zest. Store covered in an airtight container.