Delicious bundt cake bursting with lemon flavor. Topped with a sweet lemon cream cheese frosting.
I have always loved bundt cakes. Lemon bundt cake is even better. I had a craving for a bundt cake this week, and I made this one. It turned out amazing.
WHAT YOU’LL NEED
Cake Mix – Lemon flavored. Any brand. I used Betty Crocker
Pudding Mix – Lemon Instant Pudding mix. Any brand will do!
Sour Cream – Any brand. Full fat works best. I used a store brand.
Eggs – Large eggs, brown or white. I used a store brand white eggs.
Oil – Canola or vegetable oil. I used Wesson canola oil.
Lemon Juice – Fresh squeezed or bottled. I used fresh squeezed.
Water – room temperature or cold. Do not use HOT water.
Cream Cheese – Full fat works best. I used a store brand.
Butter – Unsalted. Any brand. I used Land O Lakes.
Sugar – Powdered or confectioners sugar
Extract – Vanilla or imitation.
STEP BY STEP DIRECTIONS
Step 1. Preheat oven to 350 degrees and spray a 9 inch round bundt pan with pam baking spray.
Step 2. Using a standing mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice and water until combined.
Step 3. Pour the batter into the bundt pan.
Step 4. Bake in the oven for 45-55 minutes or until a toothpick comes out clean.
Step 5. Allow to cool completely.
Step 6. Place into the fridge overnight.
Step 7. Using a standing mixer, beat all ingredients until combined and smooth.
Step 8. Scoop into the piping bag.
Step 9. Cut the tip off the piping bag.
Step 10. Pipe onto the frosting onto the bundt cake. Cut into slices and enjoy!
TIPS AND FAQ
For best results make sure that all your cold ingredients come to room temperature before making your bundt cake. Using cold ingredients on a cake will cause your batter to seize up, making your cake a little more dense and dry. Always use room temperature ingredients when baking cakes.
Why do I need a pudding mix? I used a pudding mix in this recipe to give the cake more of a lemon flavor but it also helps to keep the cake moist. Bundt cakes have a tendency to dry out due to the increased baking time. Using a pudding mix helps the cake hold in moisture a little better. Plus, it provides a great texture.
You can store your cake on the counter away from heat sources for up to five days. Make sure to keep your cake tightly covered to prevent drying out.
Lemon Bundt Cake
- Bundt Pan
- disposable piping bag
- 1 box Lemon Cake Mix
- 3.4 oz Lemon Pudding Mix
- 1 cup sour cream
- 4 large eggs
- ½ cup canola oil
- ¼ cup lemon juice
- ¼ cup water
Cream Cheese Frosting Ingredients
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees and spray a 9 inch round bundt pan with pam baking spray
- Using a standing mixer, beat the cake mix, pudding, sour cream, eggs,oil, lemon juice and water until combined
- Pour the batter into the bundt pan
- Bake in the oven for 45-55 minutes or until a toothpick comes out clean
- Allow to cool completely
- Place into the fridge overnight
Cream Cheese Frosting Directions
- Using a standing mixer, beat all ingredients until combined and smooth
- Scoop into the piping bag
- Cut the tip off the piping bag
- Pipe onto the frosting onto the bundt cake
- Cut into slices and enjoy!