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Easy Moist Lemon Bundt Cake

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!
Course: Dessert
Author: Mindee's Cooking Obsession

Ingredients

Lemon Bundt Cake

  • 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
  • ½ Cup Water

Lemon Cream Cheese Icing

  • 3 oz Cream Cheese softened
  • 3 oz Butter softened
  • 1 Cup Powdered Sugar
  • 2 Tbs. Lemon Juice
  • 1-2 Tbs. Milk

Instructions

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.  Drizzle over the completely cooled bundt cake.