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This easy lemon bundt cake is a nearly from scratch dessert drizzled with lemon cream cheese frosting, lemon glaze and white chocolate!
This Easy Lemon Bundt Cake is the perfect dessert anytime of the year. I originally thought of this as just a spring dessert, but it quickly became the popular recipe on my blog year round. It is nearly from scratch and drizzled with lemon cream cheese frosting, lemon glaze, and white chocolate. This super moist lemon cake will disappear quickly! Plus it’s not heavy like a lemon pound cake would be. Don’t hesitate to try this recipe just because you’re not a pro baker. I think this is a great recipe for beginners and everyone will think you’re a pro!
Common questions asked about this recipe:
What is a bundt pan?
A bundt pan is much like a tube pan except it has a pattern or design on the bottom and sides of the pan so that when you turn your cake out you are left with a pretty patterened shaped cake. The bundt pan I use is pictured below! Or you can purchase one here!
What can I use in place of a bundt pan?
You could substitute a tube pan for this recipe if you don’t have a bundt pan. Or you could use 2 regular size bread loaf pans. If you use the loaf pans you will likely need to reduce the cooking time to 35-40 minutes.
How do you get a cake out of a bundt pan?
Looking at a bundt pan you are probably thinking that your cake is going to stick in all sorts of places. So how on earth are you going to get your cake out of the bundt pan?!?!? The trick is to grease and flour your pan well or use cake release. Instead of buying cake release I make my own. All you need are equal parts of vegetable oil, shortening and flour mixed together. For this recipe I mixed 1/2 Tbs. Vegetable Oil, 1/2 Tbs. Shortening and 1/2 Tbs. Flour together well and brushed it all over the inside of my bundt pan with a pastry brush. You can use that little mix for any cakes you make.
How do you make this easy lemon bundt cake?
- Preheat your oven to 350 degrees and prepare a 10 or 12 cup Bundt pan by making sure it is well greased like I showed above.
- Mix the batter together according to the recipe directions. 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. Place the cooled lemon bundt cake on a cake platter.
- In a small mixing bowl beat the cream cheese and butter together until smooth. Beat in the powdered sugar. Add the fresh lemon juice, milk and a tiny bit of yellow food color. At first this is going to seem like not enough frosting but it will be. The easiest way to drizzle this over the bundt cake is to put the cream cream frosting in a disposable frosting bag and pipe it over.
- In the same bowl you mixed the cream cheese frosting in, mix up the lemon glaze. It will be really runny. Drizzle it over the cake.
- Melt the white chocolate and drizzle it over the cake. Once again the easiest way to do this is to quickly put the melted chocolate in a disposable frosting bag, snip off the end and drizzle it on.
NOTE: I always get asked why I pour the glaze over the cake after the cream cheese frosting instead of before. I think that adding the glaze after creates a little bit of a crust on the frosting that I like, HOWEVER, if you would like to add the glaze, and then the cream cheese frosting go right ahead. It won’t ruin the cake in any way.
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If you love dessert as much as I do than you are definitely going to want to check out a few of my favorite! I’m not gonna lie, I truly have the Best Angel Food Cake recipe! It’s easy enough for beginner bakers and tastes so much better than store bought. And, of course, if I have an angel food recipe then I have to have a chocolate cake recipe aka devil’s food cake. I’ve saved the best for last. You absolutely have to try my copycat recipe for the Olive Garden’s Black Tie Mousse Cake. It is my all time favorite!Print
This easy lemon bundt cake drizzled with lemon cream cheese frosting is a fantastic nearly from scratch dessert! It’s super moist and super tasty!
Lemon Bundt Cake
- 1 (15.25 oz) pkg. Lemon Cake Mix (Preferably Betty Crocker)
- 1 (3.9 oz.) pkg. Instant Lemon Pudding Mix
- 1 Cup Sour Cream
- 1 Cup Vegetable Oil
- 4 Large Eggs
- 1/2 Cup Water
Lemon Cream Cheese Icing
- 2 oz Cream Cheese (softened)
- 1 Tbs. Butter (softened)
- 2 Cups Powdered Sugar
- 2 Tbs. Fresh Lemon Juice
- 1 Tbs. Milk
- Yellow Food Coloring
- 1/4 Cup Powdered Sugar
- 2 Tbs. Fresh Lemon Juice
- 6 oz White Chocolate Chips
Lemon Bundt Cake
- 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.
Lemon Cream Cheese Icing
- 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. If you would like the icing to have a nice yellow tint, add a couple drops of yellow food coloring to it. Drizzle over the completely cooled bundt cake.
- Whisk the ingredients for the glaze together and drizzle it over the bundt cake.
- Melt the white chocolate chips and drizzle over the bundt cake. I find it is easiest for me to melt the white chocolate and quickly put it in a disposable frosting bag to drizzle it the way I want.
I always get asked why I pour the glaze over the cake after the cream cheese frosting instead of before. I think that adding the glaze after creates a little bit of a crust on the frosting that I like, HOWEVER, if you would like to add the glaze, and then the cream cheese frosting go right ahead. It won’t ruin the cake in any way.
Keywords: lemon bundt cake
Some things you may need for this recipe!!!
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