Easy Lemon Bundt Cake from a Cake Mix

I created this recipe from a store-bought pound cake mix and then added ingredients to it to make it simple but delicious. Pound cake holds up a little better in the bundt pan since you need to get it out of the pan in one piece.

The fun thing about bundt cakes is you can add something into the middle of the recipe, so you get a surprise when you cut into it, or you can add something fun in the middle hole after it’s baked when on display, to create some pizzazz and fit any season or holiday. You can also add some lemon zest or lemon shavings to the top of the cake for added lemon flavor.

Ingredients

• Two boxes of Lemon Cake Mix or Lemon Pound Cake Mix: I prefer pound cake but either will be fine.
• Fresh Lemon Zest: Adding fresh lemon zest to the batter intensifies the citrus flavor and brightens the overall taste. The zest will also provide a fragrant aroma and subtle texture throughout the cake.
• Fresh Large Eggs: Large fresh eggs give your baked goods structure and moisture, ensuring a light and tender crumb. The freshness of the eggs enhances the overall flavor and helps the batter rise evenly for a perfect bake
• Salted Butter: Use salted butter in your icing to add a subtle savory balance that enhances the sweetness and flavors. It creates a creamy, rich texture while cutting through the sugar for a more balanced taste.
• Sour Cream: Adding fresh sour cream into the bundt cake batter to add moisture and create a tender, rich crumb. The sour cream also provides a slight tang, balancing the sweetness and enhancing the overall flavor.
• Fresh Squeezed Lemon Juice: Add fresh lemon juice to your icing instead of water, for a tangy citrus kick that brightens the sweetness and adds a refreshing flavor. It also helps create a smooth, glossy consistency for easy spreading or drizzling.
• Sifted Powdered Sugar: Sift the powdered sugar before adding it to your icing to ensure a smooth, lump-free texture. This will make the icing easier to mix and produce a silky, professional finish.

Lemon Bundt Cake Directions

• Heat oven to 350 degrees. Grease and flour a 12-cup bundt pan.
• Cream butter, and eggs one at a time until creamy. Add both cake mixes, water and beat.

• Fold in sour cream and Lemon Zest until combined.
• Add cake batter into the prepared bundt pan.

• Bake for 50 to 55 minutes and test with a toothpick or cake tester. Let Cool.
• In a small bowl add powdered sugar and add a TB of Lemon juice at a time until the consistency is able to be drizzled over top.

More Bundt Cake Baking Tips

• Make sure you grease your pan thoroughly with cooking spray or Crisco and flour
• Choose a size pan based on the fluid amount of your batter
• Leave 1/3 of the pan empty for rising
• Lightly tap the pan on the counter full of batter to remove any air bubbles
• Smooth the top with a spatula
• Place on a Baking tray for baking in case of spillover
• After Baking remove from the oven and loosen the edges immediately with a small metal cake spatula
• Turn the pan upside down on a wire rack and after 15 minutes remove the pan.

IMPORTANT: Make sure the amount of filling works with the pan you use. This may take some trial and error. When choosing pans, read what capacity it holds and make sure your recipe fills that amount or choose a smaller pan. You can use a measuring cup of water and fill until 1 1/4″ to the rim and use that amount for how much batter you will need.