Lemon Bundt Cake
User Reviews
5
Lemon Bundt Cake
Description
This Lemon Bundt Cake starts with combining a standard lemon cake mix with lemon pudding mix, sour cream, oil, eggs, warm water, lemon zest, and lemon extract. The sour cream and pudding mix contribute to a moist and tender texture while the lemon zest and extract provide pronounced citrus notes.
The cake batter is baked in a greased and floured bundt pan at 350°F for 50 to 55 minutes until a toothpick comes out clean. After a short cooling period in the pan, it is removed to cool completely on a wire rack.
The frosting is made by beating softened cream cheese and butter with lemon extract, then gradually adding confectioners’ sugar, milk, lemon juice, and lemon zest to achieve the desired consistency and tartness. This frosting is spread over the cooled cake, adding a creamy, tangy topping that balances the sweet cake.
This cake works well as a bright, flavorful dessert for gatherings or any occasion seeking a citrus-flavored treat. The combination of pudding in the batter and cream cheese frosting offers moistness and richness without heaviness.
Ingredients
Cake
- 1 lemon cake mix standard size package
- 1 cup sour cream regular/full fat works best
- 1 3.4 oz lemon pudding mix just the dry mix!, instant, package
- 1 cup neutral cooking oil generic cooking oil
- 4 egg
- 1/2 cup water warm
- 1 tablespoon lemon zest
- 1 tsp lemon extract pure
Frosting
- 8 ounces cream cheese package, softened
- 1/4 cup butter softened, 1/2 stick
- 2 teaspoons lemon extract pure
- 3 1/2 - 4 cups confectioners’ sugar
- 1-3 tbsp milk
- 1-3 tbsp lemon juice
- 1 tablespoon lemon zest
Instructions
Cake
- 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
- 2. BEAT cake mix, pudding mix, sour cream, oil, eggs, water, lemon zest and lemon extract in large bowl with electric mixer on low until well combined. Spoon into prepared bundt pan.
- 3. BAKE 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
FROSTING
- 1. Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioners sugar, one cup at a time, mixing well after each addition.
- 2. Add in 1 tablespoon milk and 1 tablespoon lemon juice, and mix until very well combined. If you desire a thinner frosting, add 1-2 additional tablespoons of lemon juice, one at a time, mixing well after each addition. Once desired consistency is reached, fold in the zest of one lemon.
- 3. Once cake has cooled completely, apply frosting to cake. As this is a bundt cake, it does not have to be perfectly frosted. Garnish with remaining lemon zest.
- Store in refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 373mg | 16% |
| Potassium | 70mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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