Description
A tender, moist lemon bundt cake with tangy cream cheese frosting, reminiscent of Nothing Bundt Cakes.
Ingredients
Scale
- 1 box lemon cake mix (standard 15.25 oz box)
- 3.4 oz instant lemon pudding mix (one small box)
- 1 cup sour cream (full-fat recommended), room temperature
- 4 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1/4 cup water
Frosting
- 8 oz cream cheese, room temperature
- 1/4 cup (4 tbsp) unsalted butter, room temperature
- 2 1/2 cups powdered sugar (confectioners’ sugar), sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly.
- In a large mixing bowl, combine the lemon cake mix and instant pudding mix; whisk briefly to blend dry ingredients.
- Add sour cream, eggs, vegetable oil, fresh lemon juice, and water to the dry mix.
- Using a hand mixer or stand mixer on medium speed, beat the batter for 1–2 minutes until smooth and well combined.
- Pour batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy.
- Frost the cake once it’s completely cool.
Notes
For extra lemon brightness, add lemon zest to the batter. Ensure ingredients are at room temperature for better incorporation. Avoid overmixing the batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 515
- Sugar: 32g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg