Lemon Bundt Cake

Moist lemon cake with tangy lemon icing.


I.  Love.  Sweets.  It’s hard for me not to have something sweet everyday and I do have the willpower to deny myself those sugary treats on most occasions but when I can’t, I typically gravitate towards fruity desserts rather than rich or heavy desserts.  Don’t get me wrong, chocolate is totally my thing too – but I’d rather eat a lemon bar over a brownie any day.

And then there’s cake… I have to be craving cake to want it and usually walk right past it if there’s something else to pick from –  unless it’s lemon cake, I could eat slice after slice of lemon cake!

This Bundt cake completely fulfills my sweet tooth craving without being overly sweet or topped with tons of frosting.  It’s moist and sweet and the icing is just the right consistency to drizzle over the cooled cake – and has the perfect amount of tangy lemon zest to give your mouth just a little pucker.  And don’t think this is just a dessert for summer, serve this year round for sure, and top with fresh blueberries, strawberries or raspberries in the summer.

Lemon Bundt Cake

  • 1 – 15.25 oz. box of yellow cake mix
  • 1 – 3.4 oz. box of lemon pudding
  • 4 large eggs
  • 8 oz. sour cream
  • ½ cup vegetable oil
  • ½ cup milk
  • 6 tbsp fresh squeezed lemon juice
  • 1 tbsp lemon vest


  • 2 cups powdered sugar
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp melted butter
  • 1 tbsp milk
  • ½ tsp lemon zest
  1. Preheat oven to 350, butter and flour a Bundt pan.
  2. In a medium bowl or in the bowl of a stand up mixer, add the cake mix, pudding, eggs, sour cream, vegetable oil, milk, lemon juice and vest.  Mix on medium speed for 3 minutes, scraping down side of the bowl a couple times.
  3. Bake for 40 – 45 minutes, until toothpick inserted comes out clean.
  4. Cool in pan on wire rack completely.
  5. While cake is cooling, make the icing and set aside.
  6. When completely cool – turn cake out onto plate or cake carrier and drizzle with icing.
  7. Store cake in a covered cake carrier or airtight container for up to 5 days.

Recipe Notes:

  • I find that 1 tbsp of butter and 1 tbsp flour is the perfect amount to coat the pan.
  • You’ll need 2 lemons to get the amount of fresh juice needed for the cake and icing.
  • There will be some icing that pools up in the middle of the cake, use that to slather onto your slice!
  • I use this cake caddy, it’s air tight for storage and perfect for carting around Wilton Cake Caddy.

Prep Time:  5 Minutes     Total Time:  45 Minutes     Servings:  16 slices

Estimated Calories per Serving  – based on 16 Servings – 345.  Based on regular sour cream and 1% milk.










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