This moist lemon bundt cake starts with your favorite lemon cake mix! A handful of ingredients take this tender and zesty cake recipe to a whole new level. It’s light, fluffy, and perfectly lemony, topped with a creamy lemon glaze.
Love lemon desserts? Make this soft and tender lemon bread or my favorite lemon blueberry cake, next. And if you’re looking for another lemony treat to make with a box of cake mix, try these soft-baked lemon cake mix cookies!
Moist and Easy Lemon Bundt Cake
This easy lemon bundt cake recipe starts with a box of my favorite lemon cake mix. I jazz it up with lemon pudding mix and real fresh lemon zest, and the cake is ultra-moist and the flavor is off the charts! While I love a lemon cake baked from scratch, baking with cake mix is one of the most underrated baking hacks. Even bakeries do it. Not only is a cake mix convenient, but it makes the sweet, zesty flavors absolutely shine in this cake.
Why You’ll Love This Lemon Bundt Cake Recipe
- Convenient. Your humble box of cake mix is the baking shortcut you never knew you needed. The combination of lemon cake mix and lemon pudding cuts the ingredients list in half, and the texture of the cake is unbelievably moist and soft.
- Quick. The lemon bundt cake batter takes all of 15 minutes to prepare before it’s ready to bake. I love the gorgeous bundt shape, too, as it makes this super easy lemon cake fancy enough for special occasions like Mother’s Day or Easter.
- Dessert for breakfast. I’m no stranger to sweet treats at breakfast (just ask my orange rolls!) and I’ll 100% devour a slice of this glazed lemon bundt cake with my morning coffee. Of course, it’s just as perfect for dessert topped with a scoop of vanilla ice cream or even some whipped cream and fresh berries.
Ingredient Notes
These are some quick notes on the ingredients I use to level up my boxed cake mix. Scroll to the printable recipe card for a full list of ingredients with amounts.
- Lemon Cake Mix – Use your favorite box of lemon cake mix from the store. I like the one from Duncan Hines.
- Instant Lemon Pudding – Even if the cake mix you’re using has a package of pudding included, pick up an extra box of instant pudding mix (3.4-ounce size). Lemon Jell-O powder also works.
- Eggs and Egg Whites – I use eggs as well as the whites for a lighter, fluffier cake.
- Sour Cream – Sour cream adds tons of moisture to the cake. If preferred, you can use plain Greek yogurt instead.
- Lemon Zest – Check out my post on how to zest a lemon for tips.
How to Make a Lemon Bundt Cake With Cake Mix
What sets bundt cakes apart from a regular cake is their donut-shaped pans. The shape allows more of the cake to be exposed to heat, for even baking. A bundt pan also holds a lot of batter, and the resulting cake is perfect for sharing! Here’s how to make this lemon bundt cake in a few short steps. Scroll to the recipe card for printable instructions.
Before You Start, Do This…
Make sure to generously grease and flour the inside of the bundt pan. This ensures that the cake won’t get stuck! I grease the bundt pan generously with Crisco (you can also use cooking spray or butter), and then coat it with a layer of flour.
- Make the batter. Combine the cake ingredients in a bowl and mix to combine. Pour the batter into a well-greased and floured bundt pan.
- Bake. Bake the cake at 350ºF for about 50 minutes, or until a toothpick stuck in the center comes out clean.
- Cool. Let the cake cool for 15-20 minutes (don’t let it cool completely inside the pan). Then, run a knife around the edge of the cake and turn it out onto a plate.
- Add the glaze. Whisk melted butter with powdered sugar, lemon juice, and heavy cream to make the glaze. Pour that over the cake, garnish with lemon zest, and serve!
Recipe Tips
- How to tell if a bundt cake is done: To check if your bundt cake is done, insert a knife into the center of the 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 gently around the edges. Set a baking sheet or cooling rack over the top of the pan and invert the cake. If needed, gently tap the outside of the pan to help the cake come out.
- Get the right consistency. When making 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. That’s when you know you have the perfect consistency for drizzling over the cake.
- Skip the glaze. Instead of the lemon glaze, keep it simple and dust the top of the cake with powdered sugar if you’d like.
Serving Suggestions
This lemon bundt cake bakes up golden on the outside. Slice into it, and you get the most gorgeous yellow crumb that smells like a freshly cut lemon! I love this glazed cake topped with whipped cream and fresh fruit, or I’ll lean into the lemon theme with a dollop of homemade lemon curd. Slices also taste amazing topped with strawberry sauce, or you can add a scoop of fresh strawberry ice cream.
How to Store
- Refrigerate. The glazed lemon bundt cake lasts in an airtight container in the fridge for up to 5 days. For a softer crumb, serve the cake at room temperature.
- Freeze. 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.
More Lemon Dessert Recipes
Print
Lemon Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour and 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This easy lemon bundt cake is ultra moist and tender, made with a box of lemon cake mix and jazzed up with a handful of ingredients. It’s bright, zesty, and so soft! Just add a drizzle of lemon glaze.
Ingredients
For the Cake:
- 1 box (15oz) lemon cake mix
- 1 box (3.4 oz) instant lemon pudding mix, 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
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.
Notes
- Store this cake airtight in the fridge for up to 5 days.
- Freeze whole or in slices for up to 3 months.
Nutrition
- Serving Size: 1 Slice
- Calories: 370
- Sugar: 35g
- Sodium: 397mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 53g
- Fiber: 0g
- Protein: 4g
Tiers! I meant tiers, lol.
Can this recipe be used to make a layer cake? I am going to make it for a baby shower I’m hosting and I would prefer to make layers.
Hi Valerie. I have not personally tried it, but since it’s made with a cake mix, I would think so. If you’re looking for a homemade lemon cake recipe, I might suggest this for the cake
https://beyondfrosting.com/blueberry-lemon-mascarpone-cake/
What size cake mix as there are a variety of sizes now, please and thanks
Hi Catherine, I use 15.25 ounces, thank you for asking!
Hi, I looove your recipes. I look forward to getting the new ones through my email. Can this be made in a 9×13 cake pan or cupcakes? Should I make any changes if I do? Thank you so much
Hi Connie! Thank you so much!! Yes either way in a 9×13″ pan or as cupcakes. Just adjust your baking time as needed. For the 9×13 it is probably around 30 minutes, but what I like to do is check it at 20 minutes and then add minutes as needed. For the cupcake, probably 14-16 minutes. Enjoy!
We love lemon, can’t wait to try it! I use Wilton spray for all of my Bundt cakes – best stuff ever created, they never ever stick!
Awesome Kathy! I hope you enjoy. Good to know about the Wilton spray!
That fiancé seems like an absolute dream!!!
This lemon deliciousness looks really scrumptious.
Back to that amazing fiancé !!