Dessert

Lemon Bundt Cake with Lemon Glaze Recipe

ByMatteo Rossi April 7, 2026April 7, 2026

Introduction

This Lemon Bundt Cake is a delightful dessert bursting with bright citrus flavor and a tender crumb. It’s simple to make using a boxed cake mix enhanced with fresh lemon juice and zest, perfect for any occasion. The tangy lemon glaze adds the perfect finishing touch.

The image shows a close-up of a sliced lemon bundt cake with a thick white glaze draped over the top, dripping down the creamy yellow textured cake. The cake sits on a light wooden surface with pools of glaze surrounding it, and the background is softly blurred with hints of bright yellow lemons. The cake's crumb looks moist and soft with tiny air holes. The overall scene is warm and inviting with a fresh, citrusy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix (I used Betty Crocker)
1 cup all-purpose flour
1 cup white sugar
4 large eggs (at room temperature)
1 cup sour cream (at room temperature)
1/2 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable oil (or canola oil)
2 tablespoons lemon juice
Zest of 1 lemon
1 cup confectioners sugar
2-3 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest (optional)

Instructions

Step 1: Preheat the oven to 325 degrees F. Spray a bundt cake pan with baking spray and set aside.
Step 2: In a large bowl, whisk together the cake mix, flour, sugar, and salt. Add the eggs, sour cream, water, vegetable oil, lemon juice, and lemon zest. Beat with a hand mixer for 2 minutes, or until well blended.
Step 3: Transfer the batter to the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Remove the cake from the oven and let it cool on a cooling rack for 20 minutes. Then invert it onto a plate to cool completely.
Step 5: For the glaze, combine the confectioners sugar, lemon juice, and lemon zest in a medium bowl. Stir until smooth and lump-free. Adjust consistency by adding more sugar if too thin or a little milk if too thick.
Step 6: Drizzle the glaze over the completely cooled cake. Let it harden for about 10-15 minutes before slicing and serving.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter.
If you prefer a lighter glaze, use less confectioners sugar and more lemon juice, adjusting to your taste.
You can substitute sour cream with Greek yogurt for a slight tang and moisture.
Try adding poppy seeds to the batter for a classic lemon poppy seed twist.

Storage

Store the Lemon Bundt Cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. If refrigerated, bring the cake to room temperature before serving. The glaze may soften slightly but will still be delicious.

How to Serve

The image shows a close-up of a moist lemon cake sliced into several pieces. The cake has a soft, light yellow texture with small air pockets inside, giving it a fluffy look. On top, the cake is covered with a smooth, white icing that drips slightly down the sides. The cake sits on a wooden surface with the white icing spreading a bit around the base. In the background, out of focus, are whole lemons adding a bright yellow contrast. The overall setting is simple and clean with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can use any white or yellow cake mix you have on hand. The lemon juice and zest will add the fresh flavor regardless of the mix.

How can I tell when the cake is done?

Insert a toothpick or thin skewer in the center of the cake. It should come out clean or with just a few moist crumbs attached. Avoid overbaking to keep the cake moist.