Glazed Lemon Bundt Cake

No ratings yet

Soft, moist Glazed Lemon Bundt Cake with tangy lemon glaze is an easy recipe with yellow cake mix and lemon pudding with fresh lemons for a boost of bright flavor. Perfect lemon bundt cake for Easter, special occasions, or easy entertaining.

Prep Time5

Cook Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 400kcal

Author: Cara Lanz

Ingredients

Lemon Pudding Cake

1 box yellow cake mix
3.4 oz. instant lemon pudding mix
½ cup oil
¾ cup milk
4 eggs
1 lemon, juice and zest 2 tablespoons juice and all of the zest

Lemon Glaze

2 cups powdered sugar
2 tablespoons melted butter
1 lemon, juice and zest 2-3 tablespoons juice and all of the zest

Instructions

Make the Lemon Bundt Cake

Preheat the oven to 350. DO NOT spray the Bundt pan yet.
Place all of the lemon bundt cake ingredients in a large mixing bowl. Mix on medium speed for 2 minutes until well combined.
Spray the Bundt pan with baking spray (the kind with flour). Pour batter into the pan and smooth out the top. Bake for 32 minutes or until the top is light golden brown and springs back when gently pressed and a toothpick inserted into the center comes out clean.
Cool cake in the pan on a wire rack for 15 minutes. Run a plastic knife around the edges of the cake, then turn the cake out of the pan and onto the wire rack to cool completely.

Make the Lemon Glaze

Stir the powdered sugar, melted butter, and 2-3 tablespoons of lemon juice until it reaches a thick drizzling consistency.
Drizzle the lemon glaze over the cooled lemon cake. Allow 5-10 minutes for the glaze to set.

Notes

If you substitute flavors of cake mix and pudding mix, use one lemon thing and one vanilla thing for the best flavor. And be sure to add fresh lemon juice and zest.
Zest the lemons before juicing them.
Spray the Bundt pan right before you pour in the batter. If it's sprayed too early, the oil can settle and cause the cake to stick.
For best results, follow these tips to keep a Bundt cake from sticking.
If the glaze is too thick, add more lemon juice or a splash of milk. If it is too thin, add more powdered sugar.
If desired, place the cake on a wire rack over a baking sheet before drizzling the glaze. This will allow the glaze to drip off. I don't do this -- I love all the sweet glaze that gathers in the hole and moistens the cake over the next few days.

Nutrition