Lemon Bundt Cake {With Cake Mix}

The best classic easy homemade lemon bundt cake recipe with yellow cake mix, other simple ingredients and without pudding mix. Packed with cream cheese and fresh lemon. Soft and moist with a tangy lemon glaze.

If you liked my Chocolate Bundt Cake and these Mini Bundt Cake Recipes, you are going to love today's old-fashioned Summer cake. Now, you can make it from scratch but I love doctored cake mix recipes because they are so much quicker and convenient.

Jump to:

• Key ingredients
• Variations
• How to make easy lemon bundt cake recipe with cake mix?
• How to grease bundt pans and keep cake from sticking?
• Tips and techniques
• Recipe FAQs
• Storage
• More doctored cake mix recipes
• More lemon desserts
• Recipe

Key ingredients

• Eggs- These should be large and at room temperature.
• Cream cheese- Make sure it's full fat and also at room temperature.
• Cake mix- I like to use yellow cake mix.
• Milk- Use whole milk for maximum richness and creaminess.
• Lemon- Use fresh lemons. You will need zest and juice.
• Lemon extract- You can also use lemon emulsion oil which has a stronger flavor and aroma.

Variations

• Lemon poppy seed flavor- Mix in 2 tablespoon poppy seeds in the cake batter.
• Lemon raspberry- Stir in 1 cup floured fresh raspberries in the batter at the end.
• Lemon Blueberry- Stir in in ¾ cup floured fresh blueberries in the batter at the end.
• Try other citrus variations- Get creative with extracts and zests in the cake batter and glaze. Lime and orange are very popular.
• Decoration– Keep it simple and classic with glaze and perhaps some fresh lemon slices or lemon zest, if you like. You can also check out lots of these beautiful Bundt Cake Decorating Ideas.

How to make easy lemon bundt cake recipe with cake mix?

1. Mix together ingredients- This includes eggs and cream cheese.
2. Mix in remaining ingredients- This includes, cake mix, milk, lemon juice, lemon zest, lemon extract.
3. Add batter- In heavily greased bundt pan.
4. Bake- Until an inserted toothpick comes out clean.
5. Remove cake from pan- After letting it cool for 15 minutes.
6. Drizzle lemon glaze- On top of completely cooled cake.

How to grease bundt pans and keep cake from sticking?

• Grease the bundt pan very well- This is very important! Generously, grease the pan with melted shortening or butter with a pastry brush and get it into all the nooks and crannies. Sprinkle it with flour and toss it around until the entire pan is covered in a thin layer of grease and flour. Invert the pan over a sink and dump the excess flour. I do not recommend using oil spray because it has a tendency to slide down the sides and makes a pool at the bottom, which causes the cake to stick to the sides.
• Use simple nonstick bundt pan– Make sure it’s not old and worn out with scratches. Also, don’t use a bundt pan with fancy designs and patterns. That’s because that would cause the cake to stick to the pan and make it difficult to remove it, after making. Bundt cakes are very fragile and can break easily during removal from pan. Allow the cake to rest for 10-15 minutes right side up. Then, flip it over to a cooling rack and let it rest for another 5 minutes, before removing the pan. This process allows the cake to cool down a firm up a little.
• Don’t forget to grease the tube of the pan because the batter can stick to this and removal of cake becomes impossible without breaking.

Tips and techniques

• Use full fat ingredients- Such as whole milk and full fat cream cheese because that makes the cake rich and moist. No fat free or low fat ingredients!
• All ingredients should be at room temperature– That’s because they blend together smoothly and evenly.
• Don’t over-mix cake batter– Because this will yield a tough and it can also cause the cake to collapse/sink during baking.
• Brand of cake mixes– I have used these brands of cake mixes successfully: Pillsbury, Duncan Hines and Betty Crocker. I have not tried any other generic brands to know how it would affect this recipe.
• Yellow cake mix or Lemon cake mix? I prefer the yellow butter or vanilla cake mix because I can control the amount of lemon flavor in it and make sure it doesn't become overwhelming. If you like a very strong zesty flavor, you can use lemon cake mix although it is not easily available in all grocery stores.
• Sour cream or cream cheese? I have tried both ingredients and they work well. However, I strongly believe that cream cheese gives the best soft and moist texture.
• Temperature is key– Do not pour the glaze over the cake before it has cooled down or else it will make a sticky, soggy mess.
• How much glaze to use? This is entirely a personal preference. I drizzle enough to coat the top of the cake and most of the sides.
• How to remove a cake stuck in the pan? Hey! Sometimes, it happens! loosen the edges of the cake by gently sliding a thin spatula down the sides of the pan and then turn it over, tap it gently on the top to release it.

Recipe FAQs

Storage

• Refrigerate- In a sealed container for up to 3 days.
• Freeze- Unglazed cake can be frozen in a sealed container for up to 1 month. When you are ready to enjoy this cake, thaw to room temperature, prepare the glaze and drizzle it.
• Room temperature- It can stay out for 3-5 hours.
• Make ahead- This can easily be made 1-2 days in advance.

More doctored cake mix recipes

• Louisiana Crunch Cake With Cake Mix
• Snowball Cake (Cheesecake Stuffed Chocolate Cake)
• Easy Black Forest Cake With Cake Mix
• Orange Cookies With Cake Mix
• Oreo Cupcakes With Cake Mix
• Chocolate Molten Lava Cake (Crockpot)

More lemon desserts

• Lemon Fudge (2 Ingredients)
• Easy Lemon Cookies
• Sparkling Lemonade
• Lemon Blueberry Muffins
• Moist Lemon Cake

Recipe