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Homemade Lemon Bundt Cake Recipe

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.
Course Dessert
Cuisine American
Keyword Lemon Bundt Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 slices
Calories 275kcal
Author Catalina Castravet


  • 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


  • 1 cup confectioners sugar
  • 2-3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon freshly grated lemon zest optional


  • Preheat the oven to 325 degrees F. Spray with baking spray a bundt cake pan and set aside.
  • 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.
  • Transfer the batter to the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from oven and cool on a cooling rack for 20 minutes before inverting on a plate to cool completely.


  • 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.
  • Drizzle the glaze over the completely cooled cake and let it harden for about 10-15 minutes. Slice and serve.



Calories: 275kcal | Carbohydrates: 53g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 324mg | Potassium: 84mg | Fiber: 0g | Sugar: 33g | Vitamin A: 120IU | Vitamin C: 1.7mg | Calcium: 107mg | Iron: 1.4mg