Are you craving a sweet, citrusy dessert that’s easy to make but looks like you spent hours in the kitchen? Look no further!
This Lemon Bundt Cake is the perfect treat, offering the right balance of tart and sweet with a moist, fluffy texture that melts in your mouth.
Whether you’re celebrating a special occasion or just need a delightful dessert to share with friends, this cake is sure to be a hit.
Ingredients List
For this Lemon Bundt Cake, I’ve gathered a few simple ingredients that come together to create a showstopping dessert. Let’s break down everything you’ll need:
For the Cake:
- 1 (15.25 ounce) box of lemon cake mix
- 1 (3.4 ounce) box of instant lemon pudding mix (make sure to use the dry mix—don’t prepare it into pudding!)
- ¾ cup water
- ¼ cup freshly-squeezed lemon juice
- ½ cup vegetable oil
- 4 large eggs
For the Glaze:
- 1 ¼ cups confectioners’ sugar, sifted
- 2-3 tablespoons freshly-squeezed lemon juice
- 1 teaspoon vanilla extract
This simple list of ingredients makes for an incredibly flavorful and moist cake. The combination of the lemon cake mix and the lemon pudding mix ensures that the texture is perfect, while the glaze adds an extra layer of brightness. Let’s dive into how to bring all these ingredients together!
Required Kitchen Tools
Having the right tools is crucial for making this Lemon Bundt Cake. Here’s what you’ll need:
- Bundt Cake Pan: A Bundt pan is essential to achieve that classic, elegant shape that makes this cake so beautiful.
- Electric Mixer: Using an electric mixer will help you achieve the perfect batter consistency. A stand mixer or hand mixer both work perfectly.
- Sifter: Sifting the confectioners’ sugar is essential for a smooth glaze, ensuring there are no lumps.
- Wire Cooling Rack: This will be used to cool the cake once it’s out of the oven. It’s essential to allow the cake to cool evenly before glazing.
- Measuring Cups and Spoons: Accurate measurements are key for ensuring the cake comes out just right.
Once you have all your ingredients and tools ready, you’re all set to begin this simple yet scrumptious recipe!
Cake Preparation
Now that we have all the ingredients and tools ready, it’s time to make the batter. The process is straightforward, and with just a few simple steps, your kitchen will be filled with the delightful scent of fresh lemon.
Mixing the Ingredients
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease and flour your Bundt cake pan, or you can use nonstick baking spray for easy removal later.
In a large mixing bowl, combine the lemon cake mix and instant lemon pudding mix. Using an electric mixer on medium-high speed, add in the water, freshly-squeezed lemon juice, vegetable oil, and eggs. Mix all the ingredients together for about 2 minutes. This step is important to ensure the batter is smooth and well combined, without any lumps.
The batter should have a thick, smooth texture. Tap the bowl gently on the counter a couple of times to release any air bubbles in the batter. Once you have that smooth consistency, you’re ready to move on to the next step!
Baking the Cake
Pour the prepared batter into your greased Bundt pan, making sure to spread it evenly in the pan. This will ensure that the cake bakes evenly and has a beautiful, uniform rise.
Place the pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. You can also gently press the top of the cake—if it springs back, it’s ready. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire cooling rack to cool completely.
Letting the cake cool completely is essential before glazing, as it prevents the glaze from melting into the warm cake.
Making the Glaze
Now that the cake is cooled to perfection, it’s time to create the lemon glaze that will give this Bundt cake the perfect finishing touch. The glaze is simple to make, but it really takes the flavor to the next level.
Preparing the Glaze
In a small bowl, sift the confectioners’ sugar to remove any lumps and ensure a smooth consistency. Once sifted, add 2 tablespoons of freshly-squeezed lemon juice and vanilla extract. Whisk the ingredients together until a thick, pourable glaze forms.
If the glaze feels too thick, you can adjust the consistency by adding more lemon juice, one teaspoon at a time. If it’s too thin, simply add a bit more powdered sugar until you reach the perfect thickness. The glaze should be thick enough to drizzle, but not so thick that it won’t flow over the cake.
Drizzling the Glaze
Once you’ve achieved the desired consistency, drizzle the glaze generously over the cooled cake. Allow the glaze to flow down the sides of the Bundt cake for a beautiful, glossy finish.
Let the glaze set for a few minutes before slicing and serving. This will allow it to firm up slightly and give the cake that beautiful glazed look.
Serving and Storing the Cake
Serving the Lemon Bundt Cake
This Lemon Bundt Cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a brunch, or just enjoying a sweet treat with your family. The bright and zesty lemon flavor paired with the sweet glaze makes every slice irresistible.
Once the glaze has set, slice the cake into generous pieces. The moist, fluffy texture paired with the tangy sweetness of the lemon glaze makes this cake a crowd favorite. It’s perfect for serving with a cup of tea or coffee or just as a delicious afternoon snack.
Optional Decorations
If you want to add an extra touch of decoration, you can dust the top of the cake with a light coating of powdered sugar or even sprinkle some lemon zest for an added burst of citrus. For an extra indulgence, a few fresh berries like raspberries or blueberries would complement the cake’s flavors beautifully.
Storing the Cake
If you happen to have leftovers (although it’s unlikely!), storing your Lemon Bundt Cake is easy. Keep it covered in an airtight container at room temperature for up to 3 days. This will ensure it stays fresh and moist.
Freezing the Cake
To enjoy this delicious cake later, you can freeze it! Wrap individual slices of the cake in plastic wrap, then place them in a freezer-safe container or bag. The cake can be frozen for up to 1 month. When you’re ready to enjoy, simply thaw the slices at room temperature or microwave them for a few seconds to bring back that fresh, moist texture.
Lemon Bundt Cake
Equipment
- Bundt Cake Pan
- Electric Mixer
- Sifter
- Wire Cooling Rack
- Measuring Cups and Spoons
Ingredients
For the Cake:
- 1 (15.25 ounce) box of lemon cake mix
- 1 (3.4 ounce) box of instant lemon pudding mix (make sure to use the dry mix—don’t prepare it into pudding!)
- ¾ cup water
- ¼ cup freshly-squeezed lemon juice
- ½ cup vegetable oil
- 4 large eggs
For the Glaze:
- 1 ¼ cups confectioners' sugar, sifted
- 2-3 tablespoons freshly-squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
Cake Preparation
- Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease and flour your Bundt cake pan, or you can use nonstick baking spray for easy removal later.In a large mixing bowl, combine the lemon cake mix and instant lemon pudding mix. Using an electric mixer on medium-high speed, add in the water, freshly-squeezed lemon juice, vegetable oil, and eggs. Mix all the ingredients together for about 2 minutes. This step is important to ensure the batter is smooth and well combined, without any lumps.The batter should have a thick, smooth texture. Tap the bowl gently on the counter a couple of times to release any air bubbles in the batter. Once you have that smooth consistency, you’re ready to move on to the next step!
- Pour the prepared batter into your greased Bundt pan, making sure to spread it evenly in the pan. This will ensure that the cake bakes evenly and has a beautiful, uniform rise.Place the pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. You can also gently press the top of the cake—if it springs back, it’s ready. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire cooling rack to cool completely.Letting the cake cool completely is essential before glazing, as it prevents the glaze from melting into the warm cake.
Making the Glaze
- In a small bowl, sift the confectioners' sugar to remove any lumps and ensure a smooth consistency. Once sifted, add 2 tablespoons of freshly-squeezed lemon juice and vanilla extract. Whisk the ingredients together until a thick, pourable glaze forms.If the glaze feels too thick, you can adjust the consistency by adding more lemon juice, one teaspoon at a time. If it’s too thin, simply add a bit more powdered sugar until you reach the perfect thickness. The glaze should be thick enough to drizzle, but not so thick that it won’t flow over the cake.
- Once you’ve achieved the desired consistency, drizzle the glaze generously over the cooled cake. Allow the glaze to flow down the sides of the Bundt cake for a beautiful, glossy finish.Let the glaze set for a few minutes before slicing and serving. This will allow it to firm up slightly and give the cake that beautiful glazed look.
Conclusion
This Lemon Bundt Cake is truly a delightful treat that combines the refreshing flavor of lemon with a soft, moist texture. The simple yet delicious glaze elevates the cake to a whole new level of sweetness. Whether you’re making it for a special event or just as a weekday dessert, it’s sure to be a crowd-pleaser.
With this recipe, you’ve got a dessert that’s easy to prepare, beautifully presented, and full of zesty flavor. Plus, the storage options make it easy to enjoy for days to come. So grab your ingredients and start baking—your taste buds are in for a treat!
