Description
A delightful Lemon Bundt Cake bursting with zesty flavors and a tender crumb, perfect for any occasion.
Ingredients
Scale
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 4 large eggs (at room temperature)
- 1 cup sour cream (at room temperature)
- 1/2 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons vegetable oil (or canola oil)
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup confectioners sugar
- 2–3 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest (optional)
Instructions
- Preheat the oven to 325 degrees F.
- Prepare the Bundt pan by spraying it with baking spray.
- Mix dry ingredients: In a large bowl, whisk together cake mix, flour, sugar, and salt.
- Combine all ingredients: Add eggs, sour cream, water, oil, and lemon juice. Beat with a hand mixer for 2 minutes.
- Bake: Pour batter into prepared Bundt pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool: Let cake cool in the pan for 20 minutes before inverting onto a cooling rack.
- Make the glaze: In a small bowl, mix confectioners sugar and lemon juice until smooth.
- Drizzle glaze over cooled cake for the perfect finish.
Notes
For an extra touch, add poppy seeds or blueberries, or try orange or lime instead of lemon.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg