Lemon Bundt Cake

Lemon Cream Cheese Filled Bundt Cake (1)

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4.34 from 3 votes

This Lemon Bundt Cake recipe is easy to make and looks delectably luscious and it starts with a Lemon Cake Mix.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 536kcal

Author: Candi Elm

Ingredients

Bundt Cake

2 box of lemon flavored pound cake or lemon cake mix
6 eggs
1/2 cup butter softened
8 Ounces Sour Cream
1 1/2 Cup Water

Glaze

2 cups powdered sugar
2 tablespoons Fresh Lemon Juice to desired consistency

Instructions

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 and beat.
Add cake batter into the prepared bundt pan.
Bake for 50 to 55 minutes and test with toothpick or cake tester. Let Cool.
In 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.

Notes

It is best to use a Pound Cake Mix in this recipe. It holds up much stronger and comes out of the pan nicer. Make sure you use plenty of cooking spray on pan or crisco and flour. You want it to come out beautiful.

This recipe is very large and fills a 12-cup bundt pan just right about 2/3rds of the pan.

If you are using a smaller bundt pan adjust the recipe or make a full recipe but fill only 2/3rds of the pan. Adjust the time by 5-10 minutes shorter by testing.

Add some lemon zest or shavings to the top of the cake to make it a show stopper.

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