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Calling all my lemon lovers! I have the lemon bundt cake recipe of your dreams. The ultimate dessert recipe for anyone who loves the flavor of lemon.
It’s moist, sweet, and tart and you cannot stop at just one piece. It’s made from a box mix with a fresh tangy lemon glaze.
Why this recipe works
- This cake is moist and full of bright lemony flavors.
- It’s made using a lemon box cake mix and lemon jello mix for an easy no-fuss/no-fail preparation.
- Trust my family and friends – whenever I serve this cake, which is often, everyone asks for seconds.
- It keeps well for days covered lightly sitting on the kitchen countertop.
Ingredients
You might call this cake cheating because it’s made with a boxed lemon cake mix and a box of lemon Jello. But don’t be too quick to judge. Why? Because this cake has stood the test of time. My husband, kids, and all their friends love this cake more than any dessert I make – even those from scratch. So I’d say this Very Lemon Bundt Cake has a pretty good reputation and while it may not be the prettiest cake on the block, it’s certainly the best tasting one.
- Lemon Cake Mix – You can use any brand lemon cake mix. But do not follow the ingredient on the box mix itself. I have changed the ingredients to make this cake moister and make it taste homemade.
- Eggs – I always use large-sized eggs in my recipes.
How to make this cake
- Dump all of the ingredients into a large bowl. It doesn’t matter what order, just put them all in a bowl.
- Using a hand mixer or a stand mixer, mix all of the ingredients at medium speed for 2 minutes. You may need to scrape the sides with a spatula at the 1-minute mark.
- Spray the bundt pan with non-stick spray and pour the batter into the pan. Bang the pan on the countertop a few times to get rid of any bubbles and air pockets.
- Bake at 350° for about 45 minutes. Cool on a cooling rack for 10-20 minutes before removing from the bundt pan.
FAQs
Yes, you can use any type of cake pan you have – round or rectangular. You can also use a loaf pan. You will want to check the cake as the time will vary with any different cake or loaf pans you use.
If you don’t eat it all the first time, this cake does very well sitting lightly covered on the countertop and should last 3-4 days.
You can freeze it, but you should do that before it’s glazed. Wrap it in plastic wrap and then place it in a zip-top freezer bag. It should last for 3 months. To thaw, set it in the refrigerator overnight. Take it out of the refrigerator for 1 hour and then glaze it.
Unfortunately you cannot rebake a cake once it’s cooled. To check for doneness, poke a toothpick in the center of the cake. If it come out clean it is ready to take out of the oven. If it’s no clean, then the cake needed to bake longer.
You can make any box cake mix taste homemade by using the following:
1) Add 1 egg to the number of eggs called for on the box mix instructions.
2) Substitute milk for the water.
3) Substitute melted and cooled butter for the oil.
Krazy Kitchen Mom Cake Baking Tips
- Let the cake cool at room temperature for 25-30 minutes before removing it from the pan.
- To remove it, place an upside-down plate on top of the cake and flip it over. If you prepared the bundt pan with non-stick cooking spray, it should slide right out of the pan.
- Here’s my hint for using non-stick cooking spray without spraying it all over your countertop. Open the dishwasher, set the pan on the inside door of the dishwasher and spray. All of the extra spray gets on the dishwasher door and washes away next time you turn it on.
More Mouth-Watering Lemon Recipes
- Lemon Cheesecake Mousse
- Lemon Blueberry Pancakes
- Blueberry Lemon Muffin Tops
- Lemon Berry Gin and Tonic
- Lemonade Aperol Spritz
Very Lemon Bundt Cake
Ingredients
- 1 box lemon cake mix
- 1 package of dry lemon Jello mix
- 4 eggs
- 1/3 cup canola oil
- 1 cup milk
- Zest from a large lemon
- 1 cup powdered sugar
- Juice of 1/2 large lemon
Instructions
For the Cake
- Preheat oven to 350 degrees.
- Place the first six ingredients into a large bowl and mix for 2 minutes on medium speed.
- Spray bundt pan with non-stick cooking spray and pour the cake mixture into the bundt pan.
- Bake for 42-45 minutes.
- Remove the cake from the oven and let it cool for 10-20 minutes.
- Invert a large plate over the bundt pan and flip the cake onto the plate.
For the Glaze
- Mix the powdered sugar and fresh lemon juice in a small bowl.
- Pour half the lemon glaze on the top of the cake, letting it drip down the sides.
- Let it dry for 5 minutes and then add the rest of the glaze.
Notes
- Let the cake cool at room temperature for 25-30 minutes before removing it from the pan.
- To remove it, place an upside-down plate on top of the cake and flip it over. If you prepared the bundt pan with non-stick cooking spray, it should slide right out of the pan.
- Here's my hint for using non-stick cooking spray without spraying it all over your countertop. Open the dishwasher, set the pan on the inside door of the dishwasher and spray. All of the extra spray gets on the dishwasher door and washes away next time you turn it on.
I absolutely love this lemon cake.
Now this cake recipe is worth dusting off that Bundt pan for! It looks so moist and delicious, plus lemon desserts are my fave. 😋
Hope you get to try it!
Love this recipe. I have been making it for years like this. It is a very moist cake and I love how it just pops out of the pan without sticking!
I made this this morning but with a couple modifications. Used lemon pudding instead of jello and lemon juice since I didn’t have a large lemon. Turned out great. I also threw in fresh blueberries for a twist.
Sounds like great modifications!
What size lemon jello box?
The small box – 3 ounces.
Thank you!
I made a couple changes to the recipe. I used 2 egg yolks and 4 eggs. I substituted coconut oil for the canola oil. I added made a lemony cream cheese frosting and covered the entire cake. It was a huge hit.
Good to hear!