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.
Keyword bundt, cake, doctored cake mix, homemade
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 10 Slices
Author Abeer Rizvi
- 3 Eggs Large
- 1/2 cup Cream cheese E.g. 4 oz.
- 1 cup Whole milk
- 1 box Yellow cake mix
- 2 tbsp Lemon zest
- 1/4 cup Lemon juice
- 1.5 tsp Lemon extract
- 1.5 cups Powdered sugar
- 2 tbsp Lemon juice
- 1 tbsp Butter Melted
- 1/2 tsp Lemon extract
- 1.5 tsp Lemon zest
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!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
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