Easy Lemon Bundt Cake (With Cake Mix)
Classic, quick and easy lemon bundt cake recipe, homemade with simple ingredients. Starts off with yellow cake mix. Soft and moist with a tangy lemon glaze.
Servings: 10 Slices
Calories: 314kcal
Ingredients
Cake
- 3 Eggs Large
- ½ cup Cream cheese E.g. 4 oz.
- 1 cup Whole milk
- 1 box Yellow cake mix
- 2 tablespoon Lemon zest
- ¼ cup Lemon juice
- 1.5 teaspoon Lemon extract
Lemon Glaze
- 1.5 cups Powdered sugar
- 2 tablespoon Lemon juice
- 1 tablespoon Butter Melted
- ½ teaspoon Lemon extract
- 1.5 teaspoon Lemon zest
Instructions
- In a large mixing bowl, add eggs, cream cheese milk and mix until smooth.
- Add cake mix, lemon zest, lemon juice, lemon extract and mix until just combined.
- Pour batter in a greased and floured bundt pan. Use a 10-12 cup bundt or tube pan.
- Bake at 350 degrees F for 50-55 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cake to cool down for 15 minutes. Then, flip it onto a cooling rack gently and remove the pan.
- Allow it to cool down completely.
- While it's cooling, prepare the glaze by mixing together powdered sugar, lemon juice, melted butter, lemon extract, zest until thick, smooth and creamy.
- Drizzle glaze over the cooled cake. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 314kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 488mg | Potassium: 116mg | Sugar: 24g | Vitamin A: 450IU | Vitamin C: 5.4mg | Calcium: 166mg | Iron: 1.4mg