Lemon Bundt Cake
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.
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.