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This Lemon Bundt Cake is made with a simple lemon cake mix, lemon juice, lemon zest and is finished with a unique glazing technique to add even more tangy lemon flavor. Lemon Lovers, this Lemon Cake is for you!
Table of Contents
How To Make A Lemon Bundt Cake
See recipe card below for ingredient quantities and full instructions.
I mixed the ingredients together and poured them into the well-greased bundt pan and baked the cake. *PRO TIP – make sure to really grease the pan with nonstick cooking spray so it will release easily.
I had planned to drizzle a thick powdered sugar glaze on top, but halfway through I realized I didn’t have nearly enough sugar. So I had to improvise and ended up brushing a syrupy glaze over the top and onto the sides of the bundt cake. I finished it off with some candied lemon zest sprinkled on top.
It may not win any glamour contests, but I think it’s beautiful and when you taste it you will too!
The cake was incredibly tender, and the glaze hardened slightly to give it a slight crunch. I served it with fresh raspberries and mint for garnish. Perfect for spring or summer and full of lemony freshness, this cake is a real winner!
If you don’t have a Bundt pan, you can use a regular round cake pan, a loaf pan, or even a muffin tin. However, cooking times may vary, so keep a close eye on your cake.
Bundt cakes can stick if the pan isn’t greased and floured properly. Make sure to get into all the nooks and crannies of the pan, or use a baking spray that contains flour.
The best way to tell if your Bundt cake is done is by inserting a toothpick into the cake. If it comes out clean or with a few moist crumbs, your cake is ready.
Bundt Cakes freeze well. Wrap the whole cake or individual pieces securely in plastic wrap and then foil before freezing. Thaw it at room temperature when you’re ready to enjoy it.
Sure – you can use a thickened powdered sugar glaze or frost with buttercream or whipped cream frosting.
Refrigerating is not necessary. Simple cover or store in an airtight container on the counter for 3-4 days.
- Use Fresh Lemons: For the best lemon flavor, use fresh lemons. The juice will add tanginess, while the zest will provide a powerful lemony aroma.
- Room Temperature Ingredients: Make sure all your ingredients, including eggs, butter, and milk, are at room temperature. This ensures even mixing and better texture.
- Sift Dry Ingredients: Sift the cake mix to prevent lumps and ensure a light and airy cake.
- Properly Prepare Your Pan: Bundt pans can be tricky. Make sure to thoroughly grease and lightly flour your bundt pan, getting into all the nooks and crannies, to ensure your cake comes out easily.
- Don’t Rush Cooling: Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack. Rushing this can lead to a broken cake.
- Glaze While Warm: If you’re glazing your lemon bundt cake, apply the glaze while the cake is still slightly warm. It will absorb some of the glaze, leading to an even moister cake.
- Test for Doneness: Insert a toothpick into the cake’s center to check for doneness. If it comes out clean or with just a few crumbs, it’s done.
- Storage: Store your bundt cake in an airtight container to keep it fresh. It can be kept at room temperature for up to five days. Not sure how to store it? Try this Bundt Pan Storage from Nordic Ware.
More Cake Recipes
- Homemade Strawberry Shortcake with Biscuits
- Oreo Ice Cream Cake
- Vanilla Mug Cake
- Peanut Butter Cake
- Lemon Lime Poke Cake
Lemon Bundt Cake
- 1 box lemon cake mix
- 1 box instant lemon pudding & pie filling
- 4 eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 tablespoon lemon zest
- 1 tablespoon lemon zest
- 1 tablespoon granulated sugar
- 1 ½ cups powdered sugar
- 4 tablespoons lemon juice
- Preheat oven to 350 degrees F. Grease a Bundt pan generously with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine lemon cake mix, instant lemon pudding, eggs, vegetable oil, water and lemon zest at medium speed for 2 minutes. Mixture should be light and fluffy.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before turning out onto a cake plate.
- Meanwhile, combine lemon zest and granulated sugar together in a small bowl. Set aside until cake is cooled.
- To make the glaze, combine 1 ½ cups powdered sugar with 4 tablespoons lemon juice. Whisk together until sugar is completely dissolved and drizzle over the cake in layers, allowing the syrup to soak into the cake a bit before adding more. (Pro-tip – for a more accurate application of the syrup use a pastry brush). Top with the lemon-sugar mixture.
- Slice and serve. Garnish with raspberries, if desired.