Description
This moist and flavorful Lemon Bundt Cake combines a classic white cake base with bright lemon zest and juice, topped with a tangy lemon glaze that adds the perfect touch of sweetness and citrus. Easy to prepare and perfect for gatherings, this cake offers a light, refreshing dessert that serves 16.
Ingredients
Scale
Cake
- 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
Glaze
- 1 cup confectioners sugar
- 2–3 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Generously spray a bundt cake pan with baking spray to ensure the cake releases easily. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the white cake mix, all-purpose flour, sugar, and salt until evenly combined to ensure an airy batter.
- Add wet ingredients and blend: Add the eggs, sour cream, water, vegetable oil, lemon juice, and lemon zest to the dry mixture. Use a hand mixer to beat the batter for about 2 minutes until everything is well blended and smooth.
- Transfer and bake: Pour the batter evenly into the prepared bundt pan. Place in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
- Cool the cake: Remove the cake from the oven and place it on a cooling rack. Allow it to cool for about 20 minutes in the pan before carefully inverting it onto a plate to cool completely.
- Prepare the glaze: In a medium bowl, combine the confectioners sugar, freshly squeezed lemon juice, and the optional lemon zest. Stir until the mixture is smooth and lump-free. Adjust consistency by adding more confectioners sugar if too thin, or a teaspoon of milk if too thick.
- Glaze the cake: Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set and harden for about 10 to 15 minutes before slicing and serving.
Notes
- For best texture, use room temperature eggs and sour cream when mixing the batter.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting.
- You can substitute vegetable oil with canola oil or melted butter for a richer flavor.
- If you prefer a stronger lemon flavor, increase the lemon zest or juice slightly in both the cake and glaze.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Bundt Cake, lemon cake, bundt cake recipe, citrus dessert, homemade cake, easy lemon cake, lemon glaze
