Bright Lemon Bundt Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1/2 cup oil (vegetable)
02 -
1 box lemon-flavored cake mix
03 -
1 cup of sour cream
04 -
4 eggs (large)
05 -
Zest from 2 lemons
06 -
1/2 cup water
07 -
1 small pack (3.4 oz) instant lemon pudding
→ For the Glaze
08 -
1/4 cup fresh lemon juice
09 -
2 cups powdered sugar
# Instructions:
01 -
Set your oven to 350°F (177°C). Dust a Bundt pan with flour after greasing to prevent sticking.
02 -
Toss cake mix, pudding, sour cream, oil, eggs, water, and lemon zest into a mixing bowl. Use medium speed to blend until it's creamy and smooth.
03 -
Pour the batter into the greased Bundt pan. Bake for around 45-50 minutes, or until poking the center with a toothpick comes out clean.
04 -
Wait 10 minutes with the cake in the pan, then flip it carefully onto a wire rack to cool all the way.
05 -
Stir the powdered sugar and lemon juice using a whisk until there are no lumps.
06 -
Drizzle the glaze over the cooled cake. Let it harden a bit before slicing and digging in.
# Notes:
01 -
Adding the pudding mix keeps the cake soft and moist.
02 -
For the best citrusy flavor, fresh lemon zest is a must!
03 -
Want a thin glaze? Use extra juice. Prefer thick? Cut back on the juice.