This Lemon Cake Recipe is light and fluffy with just the right amount of tart lemon smothered in a creamy vanilla cream cheese frosting. It will be your favorite Lemon Bundt Cake.
1 3.4ozinstant lemon pudding mix just add the dry mix
1cupoil
4eggs
1/2cupwaterwarm
1tablespoonlemon zest
1tsplemon extractpure is best
Frosting
8ouncespackage cream cheesesoftened
1/4cupbutter softened
2teaspoonspure lemon extract
3 1/2 to 4cupsconfectioners’ sugar
1-3tbspmilk
1-3tbsplemon juicedepending on the tartness you want
1tablespoonlemon zest
Instructions
Heat oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
Beat cake mix, pudding mix, sour cream, oil, eggs, water, lemon zest and lemon extract in large bowl with electric mixer on low until well combined. Spoon into prepared bundt pan.
Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
Frosting:
Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioners sugar, one cup at a time, mixing well after each addition.
Add in 1 tablespoon milk and 1 tablespoon lemon juice, and mix until very well combined. If you desire a thinner frosting, add 1-2 additional tablespoons of lemon juice, one at a time, mixing well after each addition. Once desired consistency is reached, fold in the zest of one lemon.
Once cake has cooled completely, apply frosting to cake. As this is a bundt cake, it does not have to be perfectly frosted. Garnish with remaining lemon zest.
Store in refrigerator.
Nutrition Facts
Lemon Cake Recipe
Amount Per Serving (1 piece)
Calories 296Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 76mg25%
Sodium 398mg17%
Potassium 74mg2%
Carbohydrates 37g12%
Sugar 16g18%
Protein 4g8%
Vitamin A 455IU9%
Vitamin C 1.6mg2%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.