Go Back
–+ servings
Easy Lemon Bundt Cake.
Print Recipe
4.93 from 51 votes

Easy Lemon Bundt Cake Recipe

This nearly-from-scratch recipe looks so elegant no one will guess how easy it is to make!  This moist cake drizzled with lemon glaze, lemon cream cheese frosting, and white chocolate is bursting with lemon flavor!  
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: lemon bundt cake recipe, lemon bundt cake with a cake mix, lemon bundt cake with sour cream
Servings: 16 servings
Calories: 450kcal
Author: Mindee
Cost: 15

Ingredients

Lemon Bundt Cake

  • 15.25 oz Lemon Cake Mix (Preferably Betty Crocker) 15.25 oz pkg.
  • 3.9 oz Instant Lemon Pudding Mix 3.9 oz. pkg.
  • 1 Cup Sour Cream
  • 1 Cup Olive Oil
  • 4 Large Eggs
  • ½ Cup Water

Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 Tbs. FRESH Lemon Juice

Lemon Cream Cheese Icing

  • 2 oz Cream Cheese softened
  • 1 Tbs. Butter softened
  • 2 Cups Powdered Sugar
  • 1 Tbs. Milk
  • 2 Tbs. Fresh Lemon Juice
  • Yellow Food Coloring

White Chocolate

  • 6 oz White Chocolate Chips or White Chocolate Wafers

Instructions

  • Lemon Bundt Cake 
  • Preheat the oven to 350 degrees.  Prepare a 10-cup bundt pan by making sure it is well greased and floured or coated well with cake release.  (See the note below on how to make your own cake release quickly.)
  • Put the cake mix, instant pudding mix, sour cream, olive oil, eggs, and water into a large mixing bowl.
  • Beat until mixed together well.  About 30-45 seconds.
  • Spoon the batter into the prepared bundt pan and spread it out evenly.
  • Bake at 350 degrees for 40-45 minutes.  A skewer should come out clean, and the top should be quite browned.
  • Cool on a wire rack for 20 minutes before inverting.  
  • Cool the cake completely before icing.

Lemon Glaze

  • Whisk 1 cup of powdered sugar and 2 Tbs. FRESH lemon juice together and drizzle it over the bundt cake. Since this is a glaze, it is runny.

Lemon Cream Cheese Icing

  • Beat 2 oz cream cheese and 1 Tbs. butter until well combined.
  • Beat in the 2 Cups of powdered sugar and 1 Tbs. Milk.
  • Beat in the 2 Tbs. FRESH Lemon Juice and little bit of yellow food coloring.
  • Beat until completely smooth.
  • Spoon into a 12 oz disposable frosting bag.
  • Snip a small bit off the end of the frosting bag and pipe over the cake in a back-and-forth motion.

White Chocolate

  • Melt the white chocolate chips carefully.
  • Drizzle over the bundt cake in a back-and-forth motion.  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; just be aware that the frosting bag will be hot to the touch.
  • Store the finished cake in the fridge!

Notes

  1.  Homemade Cake Release:  To make your own cake release, mix together equal parts of shortening, cooking oil, and flour. Use a pastry brush to brush into the baking pan.  For this recipe, I mix ½ Tbs. Shortening, ½ Tbs Olive Oil and ½ Tbs Flour.
  2. This cake can be made using a stand mixer, hand beaters, or completely by hand.
  3. The cake mix in this recipe is being used just for the mix. You will not need any ingredients listed on the back of the cake box, nor will you be following any instructions from the cake box.
  4. Bottled lemon juice flavor varies by brand, bottle, and age, which is why I recommend using only FRESH Lemon Juice.  You can, however, mix up lemon juice using True Lemon Crystalized Lemon in place of the Lemon Juice and get optimal results.

Nutrition

Calories: 450kcal | Carbohydrates: 59g | Protein: 4g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 281mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg