Description
A quick, show-stopping lemon bundt cake made with boxed mixes for a tangy, tender crumb and glossy lemon glaze. Perfect for brunches or weeknight desserts.
Ingredients
15.25 oz lemon cake mix (boxed)
3.4 oz instant lemon pudding mix (boxed)
4 large eggs (room temperature)
1 cup sour cream (plain, full-fat) (or Greek yogurt)
½ cup vegetable oil (neutral, like canola)
2 cups confectioners sugar
2–3 Tbsp lemon juice (fresh or bottled)
1/8 tsp salt
Instructions
Preheat oven to 350°F (175°C). Coat a bundt pan with nonstick spray.
In a bowl, combine cake mix, pudding mix, eggs, sour cream/yogurt, and oil.
Whisk just until mixed—avoid overmixing to retain fluffiness.
Pour batter into the prepared pan and smooth the surface with a spatula.
Bake for 40–50 minutes until a toothpick inserted into the center comes out with moist crumbs.
Let the cake cool in the pan on a rack for 15 minutes; then unmold onto a cake stand.
In another bowl, whisk confectioners sugar, 2 Tbsp lemon juice, and a pinch of salt.
Add more lemon juice (1/2 tsp increments) if needed to achieve a drizzleable glaze.
Drizzle the glaze over the cooled cake and let rest 10–15 minutes before slicing.
Notes
Do not overmix the batter—stop once ingredients are just combined for a tender texture.
If the cake is slightly underbaked, extend baking time by 5 minutes.
Substitute Greek yogurt for a tangier flavor.
For a cleaner glaze, sieve the powdered sugar before mixing with lemon juice.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg