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
- 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