Lemon Bundt Cake

This amazing Lemon Bundt Cake uses two secret ingredients (cake mix and instant pudding!) to make it the easiest, most delicious lemon cake you’ve ever had.

👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●whisk
●baking sheet

📝 Preparation Steps

To make the cake:

Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray (if you don't grease the pan enough, the top of the cake pay stick and tear when you flip the pan to remove the cooled cake).

In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.

lemon zest (see note 4)1 teaspooneggs4

Pour into prepared pan and bake until a toothpick inserted comes out clean with a few crumbs attached, about ⏱️ 40 minutes.

Cool 10 to ⏱️ 15 minutes in pan. Invert on to cooling rack set over a baking sheet and cool completely.

To make the glaze:

Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least ⏱️ 10 minutes.

powdered sugar2 cups

Transfer to a serving platter and serve with fresh strawberries if desired.

Nutrition Facts

calories

367 kcal

fat Content

12 g

serving Size

1 piece

fiber Content

1 g

sugar Content

39 g

sodium Content

374 mg

protein Content

4 g

cholesterol Content

62 mg

carbohydrate Content

63 g

saturated Fat Content

9 g

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