Prep Time: 60 mins (including cooling time) | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 16 servings
This decadent cake is super moist with a luscious glaze that’s bursting with lemon flavour. A heavenly Lemon Bundt Cake that you’ll never think is so easy to whip up!
INGREDIENTS
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Lemon Bundt Cake:
1 c. Olive Oil
1 (3.9 ounces) pkg. Instant Lemon Pudding Mix
1 (15.25 ounces) pkg. Lemon Cake Mix (Preferably Betty Crocker)
1 c. Sour Cream
½ c. Water
4 Large Eggs
Lemon Glaze:
2 tablespoons FRESH Lemon Juice
1 c. Powdered Sugar
Lemon Cream Cheese Icing:
1 tablespoon butter (softened)
2 ounces Cream Cheese (softened)
1 tablespoon Milk
2 c. Powdered Sugar
Yellow Food Coloring
2 tablespoons FRESH Lemon Juice
White Chocolate:
6 ounces White Chocolate Chips or White Chocolate Wafers
How to make Easy Lemon Bundt Cake
Lemon Bundt Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees. Grease and flour a 10 cup Bundt pan. You can also coat it with cake release.
Step 2: Into a large mixing bowl, beat the cake mix, instant pudding mix, sour cream, olive oil, eggs, and water for about 30 to 45 seconds until well mixed.
Step 3: Into the prepared bundt pan, spoon the batter, then evenly spread it out. Place the pan in the preheated oven and bake for about 40 to 45 minutes until a skewer inserted in the centre of the cake comes out clean and the top of the cake is quite brown.
Step 4: Remove the pan from the oven when done and onto a wire rack to cool the cake for at least 20 minutes. Invert the cake after 20 minutes and let it cool completely before glazing.
Lemon Glaze:
Step 5: Combine a cup of powdered sugar with 2 tbsp fresh lemon juice, then drizzle it over the cake.
Lemon Cream Cheese Icing:
Step 6: Beat 2 ounces cream cheese with a tbsp butter until well mixed. Add in 2 cups of powdered sugar and a tbsp milk, beating continuously until incorporated. Now, mix in 2 tbsp fresh lemon juice with a bit of yellow food colouring. Keep beating until the mixture is completely smooth.
Step 7: Transfer the icing into a 12-inch disposable frosting bag. Make a tiny snip at the end of the bag and start piping the icing in a back and forth motion over the cake.
White Chocolate:
Step 8: Carefully melt the white chocolate chips. Drizzle this on top of the cake in a back and forth gesture.
Step 9: Place the finished cake in the fridge to set.
NOTES:
To make a homemade cake release, combine equal parts of shortening, cooking oil, and flour. Brush this onto the baking pan using a pastry brush. I whisk half tbsp shortening with half tbsp each olive oil and flour for this recipe.
You can make this cake using a stand mixer, hand beaters, or by hand.
I recommend using only fresh lemon for this recipe as bottled lemon juice varies by brand, bottle, and age. For the best result, you can mix lemon juice using True Lemon Crystallized Lemon instead of the lemon juice.
Nutrition Facts:
Serving Size: 1 slice, Serves: 16
Amount Per Serving: Calories 368 | Total Fat 18.9g 24% | Cholesterol 69.4mg 23% | Sodium 303.7mg 13% | Total Carbohydrate 45.9g 17% | Sugars 11.2g | Protein 5.4g 11% | Vitamin A19% | Vitamin C4%
Ingredients
- Lemon Bundt Cake:
- 1 c. Olive Oil
- 1 (3.9 ounces) pkg. Instant Lemon Pudding Mix
- 1 (15.25 ounces) pkg. Lemon Cake Mix (Preferably Betty Crocker)
- 1 c. Sour Cream
- ½ c. Water
- 4 Large Eggs
- Lemon Glaze:
- 2 tablespoons FRESH Lemon Juice
- 1 c. Powdered Sugar
- Lemon Cream Cheese Icing:
- 1 tablespoon butter (softened)
- 2 ounces Cream Cheese (softened)
- 1 tablespoon Milk
- 2 c. Powdered Sugar
- Yellow Food Coloring
- 2 tablespoons FRESH Lemon Juice
- White Chocolate:
- 6 ounces White Chocolate Chips or White Chocolate Wafers
Instructions
Lemon Bundt Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees. Grease and flour a 10 cup Bundt pan. You can also coat it with cake release.
Step 2: Into a large mixing bowl, beat the cake mix, instant pudding mix, sour cream, olive oil, eggs, and water for about 30 to 45 seconds until well mixed.
Step 3: Into the prepared bundt pan, spoon the batter, then evenly spread it out. Place the pan in the preheated oven and bake for about 40 to 45 minutes until a skewer inserted in the centre of the cake comes out clean and the top of the cake is quite brown.
Step 4: Remove the pan from the oven when done and onto a wire rack to cool the cake for at least 20 minutes. Invert the cake after 20 minutes and let it cool completely before glazing.
Lemon Glaze:
Step 5: Combine a cup of powdered sugar with 2 tbsp fresh lemon juice, then drizzle it over the cake.
Lemon Cream Cheese Icing:
Step 6: Beat 2 ounces cream cheese with a tbsp butter until well mixed. Add in 2 cups of powdered sugar and a tbsp milk, beating continuously until incorporated. Now, mix in 2 tbsp fresh lemon juice with a bit of yellow food colouring. Keep beating until the mixture is completely smooth.
Step 7: Transfer the icing into a 12-inch disposable frosting bag. Make a tiny snip at the end of the bag and start piping the icing in a back and forth motion over the cake.
White Chocolate:
Step 8: Carefully melt the white chocolate chips. Drizzle this on top of the cake in a back and forth gesture.
Step 9: Place the finished cake in the fridge to set.
Notes
To make a homemade cake release, combine equal parts of shortening, cooking oil, and flour. Brush this onto the baking pan using a pastry brush. I whisk half tbsp shortening with half tbsp each olive oil and flour for this recipe. You can make this cake using a stand mixer, hand beaters, or by hand. I recommend using only fresh lemon for this recipe as bottled lemon juice varies by brand, bottle, and age. For the best result, you can mix lemon juice using True Lemon Crystallized Lemon instead of the lemon juice.
