This EASY Lemon Bundt Cake makes the perfect light dessert for any occasion!
For this recipe, we just take my Vanilla Bundt Cake recipe and change the flavors!
It’s SO easy to make, but don’t let that fool you – it is SO good and turns out perfectly every time! My 11-year-old could make it in her sleep ;)
I’ve mentioned before, the key to making the perfect bundt cake is BAKING TIME. The first few times that you make a bundt cake, pay close attention to the baking time.
When you stick a tooth pick in, it should come out just slightly coated. Once you know the precise number of minutes, make it the exact same way each time. Then you will always have a perfectly moist bundt cake that your guests rave about!
This bundt cake starts from a boxed cake mix, but don’t worry, it gets better. From there we add in a pudding mix and sour cream…the secret to the incredible moistness of this cake.
Frosting your Lemon Bundt Cake
Most often I use store-bought cream cheese frosting. This inexpensive one from Aldi isn’t bad but Betty Crocker Cream Cheese Frosting is my favorite. (Someone almost always asks me if it’s homemade!) And I always use a gallon size Ziploc bag with the corner cut off so that I can throw it away when I’m done!
Not sure about piping the frosting on? You can always warm it up for about 30 seconds in the microwave. Then give it a good stir and microwave it a little longer if it isn’t “pourable.” Once it is near liquid you can pour it on the cake so that it drizzles down the sides. I’m telling you, you can’t mess up frosting this Lemon Bundt Cake!! :)
We often use bundt cakes as a center piece when we entertain because they look so great, and this Lemon Bundt Cake is NO exception! I’m not kidding, if you bring this anywhere people WILL ask you for the recipe, so be prepared! ;)
I hope you enjoy this Lemon Bundt Cake as much as we did!
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