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closer shot of slice of plated lemon bundt cake on flower plate next to whole bundt cake with slice cut out. Lemons on table in background.
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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!
Course Dessert
Cuisine American
Keyword lemon bundt cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings

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

Storage:
  • 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.