Why You’ll Love This Recipe

This Lemon Bundt Cake is a perfect balance of sweet and tart, with the light, airy texture you expect from a Bundt cake. The lemon flavor shines through without being overpowering, and the cake stays moist thanks to the addition of ingredients like sour cream and butter. With just a few simple ingredients, including a box of cake mix, this cake comes together quickly, making it an ideal choice for when you’re short on time but still want to impress your guests. Plus, the Bundt shape adds elegance to the cake, making it perfect for everything from casual gatherings to special occasions.

Ingredients

For the cake:
- 1 box of lemon cake mix (15.25 oz)
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
- Zest of 1 lemon
For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, making sure to coat all the nooks and crannies to prevent the cake from sticking.
Prepare the cake batter: In a large mixing bowl, combine the lemon cake mix, sour cream, vegetable oil, water, eggs, and lemon zest. Mix the ingredients together with a hand mixer or whisk until smooth and well combined. Be careful not to overmix; mix until the batter is just smooth and no lumps remain.
Bake the cake: Pour the cake batter into the prepared Bundt pan, spreading it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs. Keep an eye on the cake during the last few minutes to avoid over-baking.
Cool the cake: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This cooling step helps the cake set and prevents it from breaking apart when you remove it from the pan.
Prepare the glaze: While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. The glaze should be thick but pourable.
Glaze the cake: Once the cake has completely cooled, drizzle the lemon glaze over the top of the cake. Allow the glaze to set for a few minutes before serving.
Serve: Slice and serve the cake! Enjoy the perfect combination of moist cake and tangy lemon glaze.

Servings and Timing

This recipe serves 10-12 people.

Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 50-60 minutes

Variations

Add Poppy Seeds: Add 2 tablespoons of poppy seeds to the cake batter for a fun twist and added texture.
Lemon Cream Cheese Glaze: For a creamier glaze, replace half of the powdered sugar with cream cheese, and add a little milk to achieve the desired consistency.
Fruit Addition: You can mix fresh blueberries or raspberries into the batter for a fruity touch that complements the lemon flavor.
Lemonade Bundt Cake: For a more intense lemon flavor, use lemon-flavored soda (like lemon-lime soda or lemon soda) in place of the water in the cake mix.
Vegan Version: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a non-dairy substitute like almond milk instead of sour cream.

Storage/Reheating

Store the Lemon Bundt Cake in an airtight container at room temperature for up to 3 days. To extend freshness, you can store it in the fridge for up to a week. The glaze may become a little firmer in the fridge, but you can microwave individual slices for about 10-15 seconds to soften it again.

For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap, then foil, and store in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight. Reheat in the microwave for a few seconds before serving.

FAQs

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time. You can bake it a day or two in advance, and the flavors will continue to develop. Just glaze it right before serving.

Can I use a different cake mix flavor?

While lemon is the star here, you can substitute the lemon cake mix with vanilla or yellow cake mix for a more neutral flavor. Just make sure to adjust the amount of lemon juice and zest in the glaze to maintain the lemony taste.

Can I make the cake without sour cream?

If you don’t have sour cream, you can substitute it with Greek yogurt or buttermilk for similar results. This helps keep the cake moist and adds richness.

How can I make the cake more lemony?

If you want a stronger lemon flavor, increase the lemon zest in the cake batter and glaze. You can also add a tablespoon of lemon extract to enhance the flavor.

Can I make this cake in a different pan?

Yes! You can make this cake in a 9×13-inch rectangular pan, or individual bundt pans. Just adjust the baking time as needed—smaller pans will bake faster, so check them at 25-30 minutes.

What can I serve with this cake?

This cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. A hot cup of tea or coffee is the perfect accompaniment.

Conclusion

Lemon Bundt Cake with Cake Mix is the perfect dessert for any occasion. It’s light, moist, and bursting with fresh lemon flavor, topped off with a tangy glaze that makes every slice irresistible. Whether you’re serving it at a family gathering, a holiday meal, or just as a special treat for yourself, this cake will become a new favorite. Easy to make and delightful to eat, this simple yet elegant cake is sure to brighten up any day.

Lemon Bundt Cake with Cake Mix

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 50-60 minutes
Yield: 10-12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Lemon Bundt Cake with Cake Mix is a quick and easy way to enjoy a bright, tangy dessert that’s perfect for any occasion. Using a cake mix as the base, this recipe delivers a moist and flavorful cake with the refreshing taste of lemon. The buttery crumb and zesty lemon glaze make it irresistible and a favorite among both cake lovers and lemon fans.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
Prepare the cake batter: In a large mixing bowl, combine the lemon cake mix, sour cream, vegetable oil, water, eggs, and lemon zest. Mix until smooth and well combined.
Bake the cake: Pour the batter into the prepared Bundt pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Glaze the cake: Once the cake is cooled, drizzle the glaze over the top. Allow the glaze to set for a few minutes before serving.
Serve: Slice and serve the cake with a cup of tea or fresh berries if desired. Enjoy!

Notes

Vegan Version: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a non-dairy substitute like almond milk instead of sour cream.Gluten-Free: Use a gluten-free lemon cake mix to make this recipe gluten-free.Flavor Boost: Add extra lemon zest or lemon extract for a more intense lemon flavor.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 38g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg