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.
Course Dessert
Cuisine American
Keyword bundt, cake, doctored cake mix, homemade
Prep Time 10mins
Cook Time 45mins
Total Time 55mins
Servings 10Slices
Calories 314
Author Abeer Rizvi
Ingredients
Cake
3EggsLarge
1/2cupCream cheeseE.g. 4 oz.
1cupWhole milk
1boxYellow cake mix
2tbspLemon zest
1/4cupLemon juice
1.5tspLemon extract
Lemon Glaze
1.5cupsPowdered sugar
2tbspLemon juice
1tbspButterMelted
1/2tspLemon extract
1.5tspLemon 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.