Lemon Bundt Cake

The Lemon Bundt Cake is bursting with refreshing and delicious flavor! It will be one of the moistest cakes you ever have the pleasure of trying! The frosting is AMAZING!

Lemon Bundt Cake... The Lemon Bundt Cake is bursting with refreshing and delicious flavor! It will be one of the moistest cakes you ever have the pleasure of trying! The frosting is AMAZING!

Spring time is here and so are my lemon cravings!

This Lemon Bundt Cake will be one of the most moistest cakes you will EVER try! It is fabulous! This cake is bursting with divine and refreshing lemon flavor and is complimented with a rich and amazing lemon cream cheese frosting.

If you are looking for a dessert to wow a crowd, give this one a try! You will not regret it!

Lemon Bundt Cake... The Lemon Bundt Cake is bursting with refreshing and delicious flavor! It will be one of the moistest cakes you ever have the pleasure of trying! The frosting is AMAZING!

4.4 from 5 reviews
Lemon Bundt Cake
 
The Lemon Bundt Cake is bursting with refreshing and delicious flavor! It will be one of the moistest cakes you ever have the pleasure of trying! The frosting is AMAZING!
Author:
Recipe type: Dessert
Ingredients
  • 1 box lemon Cake Mix
  • 1 small box INSTANT Vanilla pudding Mix (3.9 ounces)
  • ½ cup Sour Cream
  • ¾ cup Oil
  • ¾ cup Water
  • ½ cup Sugar
  • 4 Eggs
  • 1 Tablespoon lemon zest
  • 3 Tablespoon lemon juice
Frosting
  • 8 ounce cream cheese, softened
  • 2 cups powdered sugar
  • 1 Tablespoon lemon zest
  • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
  3. Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
While cake is cooling make frosting.
  1. In a medium bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy.
  2. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
  3. When cake is cooled, pipe the frosting over the top of the cake. Garnish with more lemon zest if desired.

 Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. Nancy

    5

    Is the pudding mix the instant kind or the cook and serve pudding? This looks like a nice moist cake and perfect for spring. I want to make it soon.

    1. Julie

      That's my question exactly! They need to be more specific.

    2. Chef in Training

      Instant. SO sorry about that! I thought I had clarified. It is updated to say so now :)

    3. Chef in Training

      Instant. SO sorry about that! I thought I had clarified. It is updated to say so now :)

  2. Kari

    I love bundt cakes. Yours are so gorgeous!
    Kari
    www.sweetteasweetie.com

  3. Nicky Guidry

    5

    My bundt pan is a dark non-stick pan. Should I adjust the oven temperature for this? What type of pan do you have?

  4. Dodi Smith

    This is delicious. I'm not really a box cake kind of person, but this was quick and very good. Thanks for sharing.

  5. Karen Lewis

    I just found your site tonight. Oh my goodness. The food looks delicious. I definitely will be putting some of these on my table.

  6. Leah

    This is absolutely perfect! I made this yesterday for Mother's Day, and my family raved about it!

    I used the exact recipe, however, my oven is not regulated properly, so I preheated to 350, put the cake in, lowered to 325 immediately and baked for 50 minutes.

    Wow! Moist and delicious! The lemon flavor is perfect.

    Do you think I can use the same recipe with chocolate cake mix? Without the lemon of course.

  7. Stephanie

    This looks wonderful! I wonder if I could add blueberries to it?

  8. Debby

    4

    I make this same cake, but I use a glaze on top. Use powder sugar and lemon juice and zest and pour over cooled cake.

  9. Martha

    This cake was a huge hit at my "summer solstice" party last night! Truly moist and delicious!

  10. Anne Begg

    Hi, I'm in Australia, so box sizes differ for cake mixes etc. The dry ingredients in our cake boxes (not including the icing sugar mix) is 340g or nearly 12 ounces. What weight is the box used in this recipe? Thanks

    Anne

  11. Judy

    Don't think 5 minutes is long enough to sit in pan....half mine stayed in pan when inverted! Also not enough frosting to do what is shown in picture. Got half way around, thinking I could cover my messy cake, and ran out of frosting. Not a happy camper 😩

    1. Judy

      Sorry... I should have added to post that I use many of your posted recipes and love them. Thank you!

  12. Karol

    5

    Delish!!! So moist and the icing is yummy!!!

  13. Rhonda

    My cake was so nice and tall when I took it out of the oven. After it cooked for 5 minutes, it was half the size it was to begin with. Now it is only about 2 inches tall. Isn't it supposed to be taller than that?

    1. Rhonda

      After it cooled, not cooked.

  14. Christy

    3

    My cake came out of the oven looking beautiful, then fell as it was cooling. Any idea what I did wrong?

  15. Rhonda Mercuri

    Could I subsitute oranges for the lemon with the same results?

  16. Rhonda Mercuri

    Would oranges be ok instead of lemons?

  17. Natalie

    I made this on Christmas Eve and we all loved it! It was moist and delicious. I loved the icing.