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Lemon Bundt Cake
This Lemon Bundt Cake starts with two boxes of lemon cake mix, instant pudding, and sour cream. Ten minutes of mixing bakes into a tall, tender cake with a sweet vanilla glaze and fresh lemon zest. Sixteen bakery-style slices from one bundt pan.
Servings 16
Calories 269kcal
Equipment
- Stand Mixer or hand mixer
Ingredients
For the Cake
- 2 13.25-ounce boxes lemon cake mix
- 1 3.4-ounce box lemon instant pudding mix
- 1 cup sour cream
- 6 large eggs
- 1 cup water
- 1 cup vegetable oil
For the Glaze
- 3 cups powdered sugar
- 6 tablespoons milk
- 2 teaspoons vanilla extract
Garnish (optional)
Instructions
Prep the Pan
- Preheat the oven to 350º Fahrenheit.
- Coat a 12-cup bundt pan with baking spray that contains flour, or grease with shortening and dust with flour. Get into every crease and the center tube.
Make the Batter
- Add the cake mixes, pudding mix, sour cream, eggs, water, and oil to a large bowl.
- Beat until smooth and thick, about 2 minutes.
Fill and Bake
- Pour the batter into the pan and smooth the top. Tap the pan on the counter a few times to settle it.
- Bake for 50 to 60 minutes, until a long skewer inserted near the center tube comes out clean. If the top browns quickly, lay a sheet of foil loosely over the pan and continue baking.
Cool and Trim
- Cool the cake in the pan for 10 minutes.
- Saw the domed top level with the pan rim using a serrated knife. Save the trimmings. Invert the cake onto a rack and cool completely.
Glaze and Finish
- Stir the powdered sugar, milk, and vanilla until smooth, about the consistency of syrup. Thin with milk or thicken with sugar as needed.
- Drizzle the glaze over the cooled cake and sprinkle with lemon zest.
Notes
Cake Mix Size
Tested with 13.25-ounce boxes. Larger 15.25-ounce boxes make too much batter for a 12-cup pan.
Cooling and Trimming - Give the cake 10 minutes in the pan, no more, no less, then trim and invert. Full cooling takes 1 to 2 hours before glazing.
Cooling and Trimming - Give the cake 10 minutes in the pan, no more, no less, then trim and invert. Full cooling takes 1 to 2 hours before glazing.
Nutrition
Calories: 269kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 36mg | Potassium: 54mg | Fiber: 0.001g | Sugar: 23g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.4mg