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How to make Lemon Bundt Cake
This Lemon Bundt Cake, made with sour cream, fresh lemon juice, and zest, is a delightful and elegant dessert perfect for spring. The simple recipe begins with a white cake mix, creating a light yet rich and moist texture that melts in your mouth.
Spring baking highlights fresh flavors and ingredients, and lemon-infused treats bring both brightness and taste to any dessert table. While citrus is available year-round, lemon cakes, bars, and cookies remain favorite sweet treats in any season.
This Lemon Bundt Cake is a fantastic addition to any brunch spread and a delightful choice for a spring dessert table. Its fresh, citrusy aroma makes it an irresistible treat. Made with fresh lemon zest and juice, the cake is finished with a simple sweet glaze that enhances its flavor, though the glaze is optional.
We love combining cake mix and flour for the perfect texture—neither too light nor too dense—resulting in a moist, tender, and delicious dessert.
For added flavor and a pop of color, try mixing berries into the batter. A cup of blueberries or blackberries works beautifully, while raspberries, cherries, or chopped strawberries make excellent alternatives.
Try our Chocolate Pound Cake for a treat
Ingredients
- 1 box white cake mix I used Betty Crocker
- 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
Glaze
- 1 cup confectioners’ sugar
- 2-3 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest optional
Instructions
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Preheat the oven to 325 degrees F. Spray with baking spray a bundt cake pan and set aside.
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In a large bowl, whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.
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Transfer the batter to the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from oven and cool on a cooling rack for 20 minutes before inverting on a plate to cool completely.
