Easy Lemon Bundt Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 box lemon cake mix
02 -
1 package (3.4 oz) instant lemon pudding mix
03 -
1 cup sour cream
04 -
1/2 cup vegetable oil
05 -
4 large eggs
06 -
1/2 cup water
07 -
Zest of 2 lemons
→ For the Glaze
08 -
2 cups powdered sugar
09 -
1/4 cup lemon juice
# Instructions:
01 -
Preheat your oven to 350°F (177°C). Grease and flour a Bundt pan.
02 -
In a large bowl, combine the cake mix, pudding mix, sour cream, oil, eggs, water, and lemon zest. Beat on medium speed until smooth and creamy.
03 -
Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
04 -
Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
05 -
Whisk together the powdered sugar and lemon juice until smooth.
06 -
Pour the glaze over the cooled cake. Let it set before slicing and serving.
# Notes:
01 -
The pudding mix makes this cake extra moist and tender
02 -
Fresh lemon zest is key for the brightest flavor
03 -
For a thicker glaze, add less lemon juice; for a thinner glaze, add more