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.
Ingredients:
1-15.25 oz. lemon cake mix
1-3.4 oz. pkg. lemon instant pudding
1 1/4 c. sour cream
4 eggs
1/2 c. warm water
1/3 c. vegetable oil
1 tsp. vanilla
1 container cream cheese frosting of choice (you may not use it all!)
Directions:
Pre-heat oven to 325.
Mix all ingredients together in a stand mixer, hand mixer or by hand until well mixed.
Pour into well greased bundt cake pan.
Bake for 50-70 minutes until a toothpick inserted comes out slightly coated but not wet.
Remove from oven and let stand in pan for 20 minutes.
Invert onto plate or cake stand.
Let cool to touch before frosting (although it tastes best served slightly warm!!).
Note: If you want to make it extra fancy, you can pour in half of the batter, then add half a can of lemon pie filling in the middle (make sure it doesn’t get to the edge!) and then add the remainder of the batter!
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!
Happy baking!
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If you like this recipe, you might also want to try our other popular Bundt cakes (that start with a cake mix)!!
>> The Best Chocolate Sour Cream Bundt Cake Recipe!
>> PUMPKIN SPICE BUNDT CAKE RECIPE! MIXES UP IN 5 MIN!
>> SIMPLE TRIPLE FUDGE OREO BUNDT CAKE RECIPE
OR if you want something even EASIER than a bundt cake, these cookie bars are seriously the BEST!!
>> LAZY CHOCOLATE CHIP COOKIE BARS (4 INGREDIENT RECIPE- SO EASY, SO GOOD!)
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How do you get the “loops” in the frosting to stay?
Does the cake need to be refrigerated?
LOVED this recipe! The filling was a bit much for us, but my girls and I loved the cake. It’s the first bundt cake I’ve ever made, and I think I’m hooked! Thank you for sharing.
Have you tried with cook and serve pudding? I couldn’t find instant lemon.
Thanks for all the bundt recipes. I loooooove them.I have made this one several times now. I poke holes in it and pour fresh lemon juice on it, and make homemade cream cheese frosting. Takes it to another level!
Amazing!! I’m gf so I used a yellow gf cake mix, added 1/2 tsp lemon zest and 1/2 tsp of lemon extract for the ‘lemon cake mix’. Also sprinkled lemon zest over the frosting. DELISH.
Hello! Could you please give more directions about using the lemon pie filling? You mention: Note: If you want to make it extra fancy, you can put some lemon pie filling in the middle! How much? Whole can or half? Thanks!
lemon filling – do you put it on top and it sinks through, or do you put in half of the cake batter, filling and then top with rest of batter? My dad loves lemon – I think I’ll make this for his birthday!
On her video earlier this week (or today)- she talked about inventory and mentioned this cake. If I’m not mistaken she put in half, filling, then second half. But it would probably sink fine if you put it in after the batter.
Does adding the lemon filling change the baking time at all? This looks SO delicious! Planning on taking it to our next Community group supper!