This easy moist lemon bundt cake drizzled with lemon cream cheese frosting is a fantastic nearly from scratch dessert! It’s super moist and super tasty!
This lemon bundt cake is really easy to make. It is nearly from scratch and drizzled with lemon cream cheese frosting. This is a super moist cake and it will disappear quickly! If you don’t have a bundt pan you can divide the batter between two bread loaf pans instead. If you are looking for a couple other great cake recipes try my recipe for the Best Angel Food Cake or my Scrumptious Cream Cheese Pound Cake! Also, all my recipes can be pinned on Pinterest! Check our my pinterest page HERE!
Preheat your oven to 350 degrees and prepare a 10 cup Bundt pan by making sure it is well greased. I want to share how I grease my bundt and cake pans so that my cakes never, never stick. If you beat together equal amounts of shortening, vegetable oil and flour it creates the perfect non-stick concoction. If you want to just try it for this recipe I would just mix up 1/8 cup shortening, 1/8 cup veg. oil, and 1/8 cup flour. Beat it until it is well mixed and brush in the pan liberally with a basting brush. You can mix up a larger quantity if you choose and store it in an airtight container in the cupboard. That is what I do.
Mix the batter together according to the recipe directions. The recipe is really straight forward. Pour the batter in the prepared bundt pan and bake at 350 degrees for 40-45 minutes. A skewer should come out clean. Cool in the pan for 30 minutes before turning out onto a wire rack to cool completely. When completely cool, mix up the lemon cream cheese icing and drizzle over the cake. Enjoy!
- 1 (18.25 oz) pkg. Lemon Cake Mix
- 1 (3.9 oz.) pkg. Instant Lemon Pudding Mix
- 1 Cup Sour Cream
- 1 Cup Vegetable Oil
- 4 Large Eggs
- 1/2 Cup Water
- 3 oz Cream Cheese softened
- 3 oz Butter softened
- 1 Cup Powdered Sugar
- 2 Tbs. Lemon Juice
- 1-2 Tbs. Milk
Preheat the oven to 350 degrees. Prepare a 10 cup bundt pan by making sure it is well greased. (See my post for this recipe for a great tip on how to do this).
In a mixing bowl, whisk together the cake mix and the pudding mix.
Add the sour cream, veg. oil, eggs and water. Mix well. Pour into the prepared bundt pan.
Bake at 350 degrees for 40-45 minutes. A skewer should come out clean. Cool at least 30 minutes in the pan before turning out onto a cooling rack. Cool cake completely.
Beat the cream cheese and butter until well combined.
Beat in the powdered sugar.
Add the lemon juice and 1 Tbs. Milk. After beating well, if you feel you would like the icing a little thinner then add a little more milk. Drizzle over the completely cooled bundt cake.