This is simply the best Lemon Bundt Cake recipe! So quick and easy, your kids can throw this together in no time. No one will ever guess it came from a box! With Easter coming up, this is a festive way to celebrate your family gathering.
This Lemon Bundt Cake recipe screams spring and summer! Perfect for making a spring holiday even more special, and a guaranteed crowd pleaser! The sweet and tart lemon glaze puts the final touch on this delicious and elegant looking dessert. Enjoy!
Quick and Easy Lemon Bundt Cake
This recipe for Lemon Bundt Cake is simply the BEST spring or summer dessert! Everyone will love the light, tangy and refreshing cake. The sweet and tart glaze is the perfect finishing touch to create an easy lemony treat! Quick and easy to prepare, but delicious, no one will ever guess it came from a box!
Ingredients
- 1 box lemon cake mix (I use Duncan Hines)
- 1 (4 oz) package instant lemon pudding
- 1½ cup whole milk
- 2 eggs
- ¼ cup fresh lemon juice
- zest of 1 lemon (about 1 tbsp)
For the glaze:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 350 degrees. Grease a 10-inch bundt cake pan.
- In a mixing bowl, combine cake mix, pudding, milk, eggs, zest, and fresh lemon juice, for 2 minutes with electric mixer. Pour batter into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
- Let cake cool in pan on a wire rack for 10 minutes. Invert cake onto a serving plate. Let cake cool completely before glazing.
- To make the glaze, combine powdered sugar, vanilla, and 1 tbsp lemon juice. Use a spoon to combine, then spoon over cooled cake.
