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Lemon Bundt Cake
This cake is made with sour cream, lemon juice, and zest makes a delicious and beautiful spring dessert. This easy recipe starts with a white cake mix that gives it a lighter texture, that is rich, moist and melts in your mouth.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 slices
Calories 275 kcal
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.
Glaze:
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Add all the ingredients to a medium bowl and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar, a tablespoon at a time. If the mixture is too thick, add some milk, 1 teaspoon at a time.
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Drizzle the glaze over the completely cooled cake and let it harden for about 10-15 minutes. Slice and serve.
Recipe Video
Nutrition Facts
Lemon Bundt Cake
Amount Per Serving
Calories 275
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 45mg15%
Sodium 324mg14%
Potassium 84mg2%
Carbohydrates 53g18%
Fiber 0g0%
Sugar 33g37%
Protein 3g6%
Vitamin A 120IU2%
Vitamin C 1.7mg2%
Calcium 107mg11%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.