Description
Moist, zesty, and irresistibly soft, this lemon pudding bundt cake is the ultimate easy cheat cake made with a cake mix! Perfectly sweet and tangy, it’s a quick and effortless dessert that will impress every time.
Ingredients
Units
Scale
For the Cake:
- 1 box yellow cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
- Preheat & Prep – Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix the Batter – In a large mixing bowl, combine the cake mix and lemon pudding mix. Add eggs, sour cream, oil, water, lemon zest, and vanilla extract. Mix until smooth.
- Bake – Pour batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Cool – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Make the Glaze – In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth.
- Glaze & Serve – Drizzle the glaze over the cooled cake and let it set before serving.
Notes
- For extra lemon flavor, add 1 teaspoon of lemon extract to the batter.
- Substitute Greek yogurt for sour cream for a slightly lighter texture.
- Serve with whipped cream or fresh berries for a delicious touch.
