Description
A moist and flavorful lemon bundt cake topped with a zesty lemon glaze.
Ingredients
Scale
- 15 ounces lemon cake mix
- 3 packages instant lemon pudding mix
- 2/3 cup water
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 4 eggs
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350F and grease a bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, pudding mix, water, vegetable oil, sour cream, and eggs.
- Mix on low speed for about 30 seconds, then increase to medium-high speed for about 2 minutes.
- Pour batter into prepared bundt pan.
- Bake for 40-45 minutes, or until a cake tester inserted in the middle comes out clean.
- Allow cake to cool in the pan for about 15 minutes, then use a knife to loosen from the sides of the pan. Invert onto a serving plate.
- In a small bowl, prepare the glaze by whisking together the powdered sugar, lemon juice, and vanilla extract.
- Pour or brush glaze onto the warm cake, allowing it to settle into any crevices. The glaze will harden as it cools.
Notes
- Make sure to grease the bundt pan well to prevent sticking.
- This cake pairs well with fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg