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Lemon Bundt Cake

Lemon Bundt Cake

The ultimate citrus dessert that brings sunshine to your table! This Lemon Bundt Cake is moist, flavorful, and topped with a sweet glaze, making it perfect for any occasion. Enjoy a slice with your afternoon tea or serve it at your next gathering!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box White Cake Mix I used Betty Crocker
  • 1 cup All-Purpose Flour
  • 1 cup White Sugar
  • 4 large Eggs at room temperature
  • 1 cup Sour Cream at room temperature
  • 1/2 teaspoon Salt
  • 1 1/3 cups Water
  • 2 tablespoons Vegetable Oil or canola oil
  • 2 tablespoons Lemon Juice
  • Zest of 1 Lemon
  • 1 cup Confectioners Sugar
  • 2-3 tablespoons Freshly Squeezed Lemon Juice
  • 1 teaspoon Freshly Grated Lemon Zest optional

Equipment

  • Blender
  • Frying pan
  • Grater
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Whisk
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 325 degrees F. Spray a bundt cake pan with baking spray to ensure your cake releases easily.
  2. In a large bowl, whisk together the cake mix, flour, white sugar, and salt. This step combines the dry ingredients evenly.
  3. Add the remaining ingredients: eggs, sour cream, water, vegetable oil, lemon juice, and lemon zest. Beat with a hand mixer for about 2 minutes, or until smooth.
  4. Carefully transfer the batter to your prepared bundt pan. Pour it in gently to avoid creating air bubbles.
  5. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted comes out clean.
  6. Once baked, remove the cake from the oven and set it on a cooling rack for about 20 minutes.
  7. After cooling, carefully invert the bundt cake onto a plate and allow it to cool completely.
  8. For the glaze, combine the confectioners' sugar, lemon juice, and lemon zest in a bowl. Stir until smooth and drizzle over the cooled cake.
  9. Let the glaze harden for about 10 to 15 minutes before slicing your cake.
  10. Slice and serve. Enjoy your Lemon Bundt Cake!

Notes

  • Storage: Keep your bundt cake covered at room temperature for up to 3 days.
  • Freezing: You can freeze the cake without the glaze; wrap it tightly and store in an airtight container for up to 2 months.
  • Serving Suggestions: Serve with fresh berries or a dollop of whipped cream.
  • Variations: Add poppy seeds or replace some water with milk for a richer cake.
  • Glazing Tip: If the glaze is too runny, add more confectioners' sugar.
  • Don’t Rush: Allow the cake to cool before glazing for the best results.