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Lemon Bundt Cake Recipe

Lemon Bundt Cake

Course Cake, Dessert, Desserts
Cuisine Dessert
Keyword bundt cake, lemon, lemon cake, spring dessert
Prep Time 10 minutes
Cook Time 55 minutes
Servings 8



  • 1 lemon cake mix (I like Duncan Hines)
  • 1 5.9 oz. box instant lemon pudding
  • 1/2 cup warm water
  • 1/2 cup vegetable oil
  • 1 cup sour cream (full fat works best)
  • 4 eggs, beaten

Lemon Frosting

  • 3 1/2 cups powdered sugar
  • 1 cup butter, softened
  • 2-4 tablespoons milk
  • 1 1/2 teaspoons lemon extract
  • lemon zest of two lemons
  • dash salt


  1. Preheat the oven to 350 degrees.  Spray a bundt pan with cooking spray really well, then dust with flour.

  2. With a hand mixer, combine the cake mix, pudding, eggs, sour cream, water, a little lemon zest, and oil in a large bowl.

  3. Spoon into the bundt pan and bake for 45-55 minutes.  My oven bakes really slow, so mine always takes longer, but start checking around 45 minutes, just to make sure. Cake is done when a toothpick comes out clean.

  4. Cool for 10-15 minutes, then turn out onto a cake plate.  While it's cooling, make the frosting! 

  5. To make the frosting: Measure the powdered sugar into a large mixing bowl. Add the softened butter and a little bit of milk, beating until well combined, and adding a little milk as needed. When it's the right consistency, mix in the lemon extract and salt. I like to stir in a little lemon zest too!

  6. After the cake has cooled, turn it out onto a cake plate. Microwave the frosting for about 20 seconds, until you can pour It over the cake In ribbons. Sprinkle lemon zest over the top.

Recipe Notes

Frosting Note:  Instead of making a glaze, I like my frosting to be thicker. To make it easy to pour over the cake, I microwave it before pouring over the cake. Then as it cools, it hardens to be the consistency of buttercream frosting.