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Lemon bundt cake with lemon glaze dripping down the sides, displayed on a white cake stand with fresh lemons in the background

A Lemon Cake To Die For

🍋 So moist, so tangy, so fluffy — this lemon cake is pure sunshine in every bite! ☀️🍰
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Cake
Cuisine American
Servings 12 slices
Calories 360 kcal

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Wire Rack
  • Whisk

Ingredients
  

Cake

  • 1 box yellow cake mix
  • 1 box (3.4 oz) instant lemon pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup sour cream

Glaze

  • 1 1/2 cups powdered sugar
  • 2–3 tbsp lemon juice
  • 1 tsp lemon zest

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9x13-inch cake pan.
  • In a large mixing bowl, combine cake mix, lemon pudding mix, eggs, oil, water, lemon juice, lemon zest, and sour cream.
  • Beat on medium speed for 2–3 minutes until smooth and creamy.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  • In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
  • Drizzle the glaze over the warm (or cooled) cake and let it soak in for extra lemony flavor.

Notes

Optional: Garnish with extra lemon zest, thin lemon slices, or a dusting of powdered sugar for a beautiful finish.
Keyword Citrus, Dessert, Lemon