Lemon Bundt Cake
This easy and impressive Lemon Bundt Cake is a spring or holiday dessert packed with bright, lemony flavors perfect for any occasion. Made simple with a box cake mix, I have a secret ingredient that keeps it moist each time you bake it!
Spring is almost here, and in my house, that means it’s time for fresh flavors and springtime entertaining! This Lemon Bundt Cake is bursting with bright, citrusy flavor in every bite, and it’s unbelievably moist, so it’s the perfect dessert for spring brunches, holidays, or just afternoon coffee. And I love that it’s fool-proof and easy to make with no special equipment, but the bundt gives it a beautiful presentation, so it’s elegant enough for entertaining.
The boxed cake comes out perfectly tender and sweet each time with a soft, buttery crumb. My secret ingredient is adding lemon pudding mix to boost the flavor and keep the texture insanely moist. Topped with a simple, citrus glaze, this lemon glaze bundt cake truly takes the cake.
If you like this citrusy dessert, try these other lemony treats. We love this easy 4 Ingredient Lemon Loaf and this Lemon Blueberry Trifle packed with fruity flavor.
Why You’ll Love This Recipe
- Real Lemony Flavor: With tangy lemon juice and zest, this cake is full of bright, citrusy flavor that’s fresh and vibrant. It’s the perfect balance of sweet and tart.
- Super Moist and Tender Cake: This fool-proof cake is unbelievably soft and tender, never dried out.
- Effortlessly Impressive: With a standard bundt pan, this cake has a beautiful and impressive presentation, with minimal effort.
- Crowdpleaser Dessert: A fan favorite every time it’s served, this is great to serve at brunch, for entertaining or as a special family dessert.
- Great For Leftovers: Somehow this cake tastes even better the next day (yes, really!), so leftovers are a bonus.
Ingredients
For The Cake:
- Lemon Cake Mix: A foolproof store-bought shortcut that comes out perfectly each time. We love the lemon flavor for its’ tart sweetness.
- Lemon Pudding Mix: Rich and creamy, to keep the cake super moist and soft, plus an added lemon flavor.
- Lifeway Kefir or Water: Kefir brings a tanginess to the cake, but if you don’t have it, just use water for added moisture.
- Vegetable Oil: Any neutral, flavorless oil helps to keep the cake tender.
- Lemon Zest and Juice: Freshly squeezed and zested is essential for that tangy, bright, citrus flavor.
- Eggs: We like size Large eggs for baking.
For The Glaze:
- Powdered Sugar: Sweet and essential for the perfect texture.
- Lemon Juice: One last lemony kick to top the cake with.
- Vanilla Extract: To round out the flavors, another essential ingredient when baking.
How To Make Lemon Bundt Cake
1. Preheat the oven to 350°F and generously grease a bundt pan with nonstick spray or baking spray with flour.
2. In a large bowl, add the lemon cake mix, instant lemon pudding mix, Lifeway Kefir, vegetable oil, lemon zest, lemon juice, and eggs. Mix until the batter is smooth and fully combined.
3. Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool in the pan for about 10–15 minutes, then carefully invert it onto a serving plate and let it cool completely.
5. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle the glaze over the cooled bundt cake. Slice and serve with fresh strawberries if desired.
Expert Tips
- Use Fresh Lemons: Freshly squeezed lemon juice and zest will give you the best, tangy and bright flavor. Skip the stuff from the bottle.
- Grease the Bundt Pan Well: Use butter, a baking cooking spray or a neutral oil to grease the pan liberally, so the cake won’t stick.
- Avoid Over-Mixing: It can be tempting to over-mix the batter, but only mix until the ingredients are just combined. This will keep the cake light and fluffy. If you over-mix, it’ll turn out dense and heavy.
- Let Cake Cool Completely: Once baked, let it fully cool and set before you remove from the bundt pan. This will prevent the cake from falling apart when it’s flipped.
- Add Glaze While Warm: Do this when the cake is still slightly warm. This will help the glaze soak in evenly all over.
- Use Room Temperature Ingredients: Let everything come to room temperature before you use them. This will ensure you’ve got an extra smooth batter that comes together easily.
Variations
- Classic Lemon Glaze: Powdered sugar and fresh lemon juice make the perfect, smooth topping.
- Lemon Cream Cheese Glaze: Cream cheese adds a slight tang and richness.
- Lemon Vanilla Glaze: Just add a dash of vanilla extract. These flavors pair perfectly together.
- Top with Powdered Sugar: A fine dusting makes for a beautiful presentation and a touch of extra sweetness.
Storage
Store leftover cake, covered, on the counter for 2 days. If you don’t think you’ll eat it by then, store in an airtight container in the fridge for up to 5 days.
You can freeze this cake, too. Cover it tightly with plastic wrap, then store in the freezer for up to 2 months. Thaw in the fridge overnight before you’re ready to serve, and enjoy!
FAQs
This can happen when the pan isn’t properly greased or buttered. Be sure to thoroughly grease the pan with cooking/baking spray, oil, or butter before adding the batter and baking.
The lemon pudding mix, oil and kefir keep the cake moist and tender. Also, avoiding over-baking the cake will keep it from drying out.
Yes. You can make the cake and store it on the counter, covered up to 2 days before serving. You can add a little extra glaze right before serving.
Definitely. Cover the cake tightly with plastic wrap and store in the freezer for up to 2 months. When you’re ready to serve, thaw it in the fridge overnight, and enjoy!
Place cake on a parchment-lined baking sheet topped with a baking rack. Pour the glaze evenly over the cake (or use a spoon to drizzle), and let the excess glaze drip naturally down the sides.
You can, but we don’t recommend it, as the flavors aren’t as bright and fresh as freshly squeezed lemon juice.
More Easy Cake Recipes
- Carrot Poke Cake
- Baileys Irish Cream Bundt Cake
- Ice Cream Cake with Ice Cream Sandwiches
- Hot Cocoa Dump Cake
Lemon Bundt Cake
Ingredients
- 1 15.25 oz package lemon cake mix
- 1 3.4 oz package instant lemon pudding mix
- 2/3 cup Lifeway Kefir or Water
- 1/2 cup vegetable oil
- 1 teaspoon lemon zest
- 1/3 cup fresh lemon juice
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
Optional for serving:
- Fresh strawberries
Instructions
- Preheat the oven to 350°F and generously grease a bundt pan with nonstick spray or baking spray with flour.
- In a large bowl, add the lemon cake mix, instant lemon pudding mix, Lifeway Kefir, vegetable oil, lemon zest, lemon juice, and eggs. Mix until the batter is smooth and fully combined.
- Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10–15 minutes, then carefully invert it onto a serving plate and let it cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle the glaze over the cooled bundt cake. Slice and serve with fresh strawberries if desired.
Notes
- Store leftover cake, covered, on the counter for 2 days.
- Store in an airtight container in the fridge for up to 5 days.
- Cover tightly with plastic wrap, then store in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
