Go Back
Homemade Lemon Bundt Cake photo
Print Recipe Save it for later

Lemon Bundt Cake

This Lemon Bundt Cake is a citrusy delight! Bursting with flavor and topped with a creamy glaze, it's perfect for any occasion.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 8 servings

Ingredients

For the Cake:

  • 1 package lemon cake mix
  • 1 cup sour cream (regular or full-fat)
  • 1 package instant lemon pudding mix (3.4 oz, dry mix only)
  • 1 cup oil
  • 4 pieces eggs
  • 1/2 cup warm water
  • 1 tablespoon lemon zest
  • 1 teaspoon pure lemon extract

For the Cream Cheese Glaze:

  • 8 ounces cream cheese (softened)
  • 1/4 cup butter (softened, 1/2 stick)
  • 2 teaspoons pure lemon extract
  • 3 1/2 - 4 cups confectioners sugar
  • 1-3 tablespoons milk
  • 1-3 tablespoons lemon juice
  • 1 tablespoon lemon zest

Instructions

Directions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Grease your bundt pan with butter or baking spray.
  • Step 3: In a large mixing bowl, combine the lemon cake mix, sour cream, instant lemon pudding mix, oil, eggs, warm water, lemon zest, and lemon extract. Beat on medium speed for about 2-3 minutes until smooth.
  • Step 4: Pour the batter into the prepared bundt pan, smoothing the top.
  • Step 5: Bake for 45-50 minutes, or until a toothpick comes out clean.
  • Step 6: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a cooling rack.
  • Step 7: For the glaze, beat cream cheese and butter until smooth. Gradually add confectioners sugar, lemon juice, and lemon extract until smooth. Adjust consistency with milk if needed.
  • Step 8: Drizzle the glaze over the cooled cake and sprinkle with lemon zest.

Equipment

  • Bundt cake pan
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Cooling rack

Notes

  • Adding warm water helps create a moist cake!
  • Full-fat sour cream enhances richness.
  • Cool the cake completely before glazing to prevent melting.