Lemon Bundt Cake - Easy Cake Mix Recipe! (2024)

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This Easy Lemon Bundt Cake starts with a cake mix recipe, but it’s not an ordinary recipe. By adding a few additional ingredients, you can take this to the next level. It’s light, fluffy, perfectly lemony, and topped with a lemon-infused vanilla glaze.

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TABLE OF CONTENTS

Easy Lemon Bundt Cake Made with Cake Mix
What is the Difference Between Cake and Bundt Cake?
Ingredients to Level Up a Cake Mix
How to Make Lemon Bundt Cake From Cake Mix
Recipe Tips
How to Store it
Get the Recipe

Easy Lemon Bundt Cake Made with Cake Mix

I love a good from-scratch lemon cake, but there’s always room for more cake in my kitchen. So today I am sharing a simple, classic lemon bundt cake recipe that starts with a cake mix

True facts, the bakery I worked at in high school has an extremely popular lemon bundt cake recipe that starts with a cake mix base. It is still sold today for nearly $50 for a size large and they sell thousands of cakes a year.

Cake mix can actually be incredibly versatile and by adding just a few additional ingredients, it results in a light, fluffy, moist, citrusy cake.

I’d for sure eat a slice for breakfast, brunch and of course dessert! It would pair perfectly with a scoop of vanilla ice cream or even some whipped cream and fresh berries!

If you’re ready to take your baking to the next level and you love lemon desserts, try this easy Lemon Bread or my favorite Lemon Blueberry Cake.

What is the Difference Between Cake and Bundt Cake?

The difference between cake and bundt cake is less about the ingredients and more about the actual shape of the cake.

What sets bundt cakes apart is that they’re baked in donut-shaped pans, which leave a hole in the middle of the cake. The shape of the pan allows more of the cake to be exposed to the heat of the pan so it cooks more evenly!

Some (but not all!) bundt cake recipes can be made into a sheet cake and baked in a 9×13-inch pan or even cupcakes.

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Ingredients to Level Up a Cake Mix

Scroll to the bottom of this post to see the recipe card for a full list of ingredients and instructions!

Lemon Cake Mix – Just use your favorite variety of lemon cake mix from the store to keep this cake super simple and quick. Duncan Hines is my preferred Lemon cake mix.
Instant Lemon Pudding – Lemon Jell-o mix would work too. Even if the cake mix has pudding included, pick up an extra box (3.4oz size).
Eggs and Egg Whites – Using eggs as well as additional egg whites in the cake contributes to a lighter, fluffier texture.
Sour Cream – Sour cream adds tons of moisture to the cake. If preferred, lighten it up and use plain Greek yogurt instead.
Lemon Zest – A little natural lemon flavor goes a long way. Check out my post on how to zest a lemon!

How to Make Lemon Bundt Cake From Cake Mix

This easy lemon bundt cake recipe takes a total of 15 minutes to prep! In order to ensure the bundt cake won’t stick to the pan, be sure to generously grease and flour the pan.

Make the batter: Simply combine all the ingredients into a mixing bowl and beat until combined.
Bake and cool: Pour the batter into a greased and floured bundt pan, then bake at 350ºF until a knife comes out clean. Cool completely.
Add the lemon bundt cake glaze: First melt the butter, then add the powdered sugar, lemon juice, and 1 tablespoon of heavy cream. Stir to combine, then mix in more heavy cream until your desired consistency is reached. Pour over the cake, garnish with lemon zest, then serve or store.

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Recipe Tips

Grease and flour the pan. I grease the bundt pan generously with Crisco, then coat it with a layer of flour. This is essential so the cake can be easily released from the pan.
How to tell if it’s done. To check if your bundt cake is done, insert a knife into the center of cake in a few different spots. If it comes out clean, the cake is done.
To release the cake from the pan, run a sharp knife very gently around the edges, then set a baking sheet or cooling rack over the top of the pan and invert the cake. Gently tap it out if needed.
To check the texture of the glaze, lift a spoonful out of the bowl and let it run off the spoon. It should be thin enough to drip off, but thick enough that the drip is slow.

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How to Store it

The glazed lemon bundt cake will last in an airtight container in the fridge for up to 5 days.

You can freeze the cake, but I recommend doing so without the glaze. To freeze it, let it cool completely, wrap it tightly, then store it for up to 3 months.

When you’re ready to serve, thaw in the fridge, add the glaze, then enjoy.

Easy Lemon Bundt Cake Recipe

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Author: Julianne Dell
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Yield: 12 servings

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Description

This Easy Lemon Bundt Cake is a cake mix recipe made better with a few key ingredients. It’s light, fluffy, perfectly lemony, and topped with a lemon infused vanilla glaze.

Ingredients

For the Cake:

1 box (15oz) Lemon Cake Mix
1 box (3.4 oz) Instant Lemon Pudding, or lemon Jell-o mix
2 large eggs
2 large egg whites
1/2 cup (118ml) vegetable Oil
3/4 cup (177ml) milk
1/2 cup (120g) sour cream
1 teaspoon (5ml) pure Vanilla Extract
1/2 teaspoon baking powder
One large lemon, zested

For the Glaze:

1 tablespoon (14g) unsalted Butter
1 cup (130g) powdered sugar
1 tablespoon lemon juice
2 1/2 teaspoons (10ml) milk
One large lemon, zested

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Instructions

For the Cake:

Preheat the oven to 350°F. Generously grease a large bundt pan with Crisco and coat it with flour. Do not skip this step, it is important to help the cake release from the pan!
In a large mixing bowl, combine all of the ingredients. Mix all together until they are well combined. Pour the batter into the prepared cake pan.
Bake for 48-52 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
Allow the cake to cool for at least 15-20 minutes and gently run a knife around the edges of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.

For the Glaze:

In a small bowl, melt the butter in the microwave for 20-30 seconds.
Add the powdered sugar and lemon juice with one tablespoon of heavy cream. Start stirring to combine the ingredients.
Slowly add the additional heavy cream (or milk) a half tablespoon at a time until you reach the desired consistency. You want the glaze to run off your spoon but still be thick enough for the slow drip.
Pour the glaze over the bundt cake and garnish with lemon zest. Store covered in an airtight container.