Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Bundt Cake with Cake Mix

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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

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.


Ingredients

  • 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

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. 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.
  3. 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.
  4. Cool the cake: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  5. Prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  6. 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.
  7. 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