If you’re craving a dessert that’s bright, bold, and bursting with lemon flavor, this Ultimate Lemon Bundt Cake is the answer. Incredibly moist thanks to sour cream and instant pudding, and topped with a sweet-tart lemon glaze, this citrusy treat is perfect for spring gatherings, summer parties, or simply satisfying your sweet tooth.
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Whether you’re an experienced baker or a beginner looking for something foolproof and delicious, this lemon cake is guaranteed to impress
Why You’ll Love This Recipe:
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Made with simple pantry ingredients
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Packed with real lemon zest for a bold citrus punch
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Moist and tender crumb thanks to sour cream and pudding mix
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Easy to make but tastes bakery-quality
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Perfect for special occasions, brunches, or tea parties
Ingredients Breakdown:
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Lemon Cake Mix – The base of the cake, providing structure and vibrant lemon flavor.
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Instant Lemon Pudding Mix (3.4 oz) – Adds extra moisture and richness while enhancing the lemony taste.
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Sour Cream (1 cup) – Contributes to a moist, tender crumb and subtle tang.
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Vegetable Oil (1/2 cup) – Keeps the cake soft and fluffy.
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Large Eggs (4) – Help bind the ingredients and provide structure.
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Water (1/2 cup) – Adds the right amount of liquid to create a smooth batter.
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Zest of 2 Lemons – Infuses fresh, natural lemon flavor throughout the cake.
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Powdered Sugar (2 cups) – Used for the sweet and silky glaze.
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Lemon Juice (1/4 cup) – Gives the glaze its bright, tangy finish that soaks perfectly into the cake
Tips and Tricks:
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For an even bolder lemon flavor, add 1 teaspoon of lemon extract to the batter.
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Grease the Bundt pan with butter and flour or baking spray with flour to ensure easy release.
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Use fresh lemon juice for the glaze for the best flavor—bottled juice just doesn’t compare!
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Store leftover cake tightly wrapped at room temperature for up to 3 days.
Variations and Customizations:
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Lemon Blueberry Cake: Gently fold 1 cup of fresh or frozen blueberries into the batter before baking.
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Mini Bundts or Cupcakes: Use the same batter to make mini cakes or cupcakes—just adjust baking time accordingly.
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Lemon Cream Cheese Frosting: Swap the glaze for a tangy frosting for a richer topping.
Pairing Suggestions:
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Serve with: Fresh berries, whipped cream, or vanilla bean ice cream
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Drink ideas: Iced tea, lemonade, or a glass of sparkling wine
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Occasions: Easter brunch, Mother’s Day, baby showers, birthdays
Storage Instructions:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for 5–6 days when covered.
Freezer: Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature.
Popular Questions:
Can I use a different flavor of cake mix?
Absolutely! Try vanilla, white, or yellow cake mix for a more subtle lemon flavor.
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Can I make this in a regular cake pan?
Yes, just use two 8-inch round pans or a 9×13-inch baking dish—baking times may vary slightly.
Can I double the glaze?
Yes! If you love an extra drizzle, go ahead and double it. Just make sure to pour slowly so it sets well.
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Lemon Cake To Die For
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This irresistible Lemon Cake is bursting with bright citrus flavor and a moist, tender texture. Made with lemon cake mix, pudding, sour cream, and fresh lemon zest, then finished with a tangy lemon glaze—it’s the ultimate treat for lemon lovers!
Ingredients
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1 box lemon cake mix (about 15.25 oz)
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1 (3.4 oz) box instant lemon pudding mix
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1 cup sour cream
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½ cup vegetable oil
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4 large eggs
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½ cup water
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Zest of 2 fresh lemons
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2 cups powdered sugar
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¼ cup freshly squeezed lemon juice
Instructions
Preheat oven to 350°F (177°C). Grease and lightly flour a Bundt pan, making sure to get into all the grooves to prevent sticking.
In a large mixing bowl, combine the lemon cake mix, instant pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest.
Use an electric mixer on medium speed and beat for 2–3 minutes, or until the batter is smooth and creamy.
Pour the batter evenly into the prepared Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Drizzle the glaze evenly over the cooled cake. Allow it to set for about 15 minutes before slicing and serving
Notes
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This cake is best enjoyed at room temperature after the glaze has fully set.
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Use a microplane to zest the lemons for the best texture.
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Great for gifting—wrap slices in parchment and add a ribbon for a sweet, homemade present.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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