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Lemon Blueberry Bundt Cake with Lemon Glaze

February 22, 2016

lemon blueberry bundt cake with lemon glaze pin

This Lemon Blueberry Bundt Cake is such a quick & easy cake mix bundt cake, but you’d never guess it’s a short-cut recipe! It’s ultra-moist, loaded with fresh blueberries, and is doused in a sweet-tart fresh lemon glaze! My Lemon Blueberry Bundt Cake recipe gets rave reviews, and is a favorite among blog readers!

lemon blueberry bundt cake with lemon glaze 21

I threw this together in sheer minutes. Prepped the cake itself in about 5 minutes. I gave this cake almost zero planning whatsoever…. it was a totally last-minute, off-the-cuff idea. I tossed the ingredients in a big bowl and stirred for about a minute, and the prep was DONE.

Well, for the cake part. This Lemon Blueberry Bundt Cake does have a few other steps, but gosh, it’s just altogether so dang easy.

The key here: this is a cake mix Bundt Cake. I am not a snob about cake mix recipes – are you?? My friend – who is not a regular baker – regularly searches for cake mix short-cut recipes, so I’m glad to share an excellent one. No one would know it starts with cake mix!

lemon blueberry bundt cake with lemon glaze 12

I like to bake in bulk, and I think I had a minute or two of idle time somewhere in-between flipping Peanut Butter Chocolate Chip Pancakes, waiting for this Amaretto Pistachio Cheesecake to come out of the oven, and letting the mixer beat the heck out of this Nutella Buttercream.

Many balls were in the air, but with all of that going on, I had about 90 seconds of free time on my hands, and I didn’t want to waste it. 🙂

lemon blueberry bundt cake with lemon glaze 19

I looked around my counter-top at ingredients that were strewn about everywhere, and just decided to whip this up. I didn’t brainstorm this Lemon Blueberry Bundt Cake idea in advance, but it came together quickly in my head when I viewed lemon cake mix, lemon pudding, and fresh blueberries sitting on my counter-top.

Who doesn’t love this combo of flavors? Lemon and blueberries together are phenomenal. Any kind of lemon cake with lemon glaze is always fantastic. What’s not to love? It was a natural idea.

lemon blueberry bundt cake with lemon glaze 30

This Lemon Blueberry Bundt Cake turned out amazing though, given such little forethought.

It’s not only wonderfully moist, tart, and vibrant with lemon flavor, but it’s chock-full of plump blueberries. I tried to pick the most rotund of them all. It’s also drizzled with a fresh lemon glaze, that sinks into the cake, giving it even more lemon zing, and keeping it ultra-moist.

Lemon and blueberries are a classic pairing, and they feel particularly appropriate in the spring! Okay, it’s not spring, but it’s just around the corner, no? Hope so.

lemon blueberry bundt cake with lemon glaze 32

I also think it’s a really pretty cake. I love how elegant and understated it is! It’s definitely worthy of serving on a holiday! Mother’s Day, Easter, a bridal shower… all would be lovely.

And again, it’s so so simple! Since this Lemon Blueberry Bundt Cake uses a cake mix, it’s a breeze to whip up.

lemon blueberry bundt cake with lemon glaze 35

5 from 15 votes
Print

Lemon Blueberry Bundt Cake with Lemon Glaze

This Lemon Blueberry Bundt Cake is such a quick & easy cake mix bundt cake, but you'd never guess it's a short-cut recipe! It's ultra-moist, loaded with fresh blueberries, and is doused in a sweet-tart fresh lemon glaze! My Lemon Blueberry Bundt Cake recipe gets rave reviews, and is a favorite among blog readers!

Course Cake
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 -10 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For Lemon Blueberry Cake:

  • 1 box lemon cake mix
  • 1 box instant lemon pudding sugar-free will work
  • 4 eggs
  • 1 c. sour cream light sour cream will work
  • 1/4 c. oil
  • 1 pint fresh blueberries
  • 2 tbsp. turbinado sugar

For Lemon Glaze:

  • 3 c. powdered sugar
  • 3 tbsp. butter melted
  • zest of 1 lemon
  • juice of 1 lemon

Instructions

For cake:

  1. In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil.
  2. Gently fold in the blueberries. The batter will be thick, but if you're careful, the blueberries won't burst.
  3. Spread the batter evenly into a well-greased tube pan or angel food cake pan.
  4. Sprinkle with turbinado sugar.
  5. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
  6. Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
  7. Meanwhile, prepare glaze.

For glaze:

  1. In a medium bowl, combine powdered sugar, butter, lemon juice, and lemon zest, whisking until smooth.
  2. Once the bread is cool, drizzle with glaze. Slice and serve!

These days, I’ve made so many other easy bundt cake recipes using a similar formula to this one. Check out this ever-popular German Chocolate Bundt Cake, this cookies ‘n cream Oreo Bundt Cake, and my personal favorite — this Coconut Pistachio Bundt Cake.

You may also like these Lemon Blueberry treats!

Lemon Blueberry Pull-Apart Bread Recipe

Blueberry Lemon Pull-Apart Bread image thegoldlininggirl.com (12)

Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake recipe thegoldlininggirl.com22

Lemon Blueberry Cheesecake Muffins with Lemon Glaze

lemon blueberry cheesecake muffins with lemon glaze 13

To easily view all the blog recipes, follow along on Pinterest!

Related Posts

  • Lemon Blueberry Cheesecake Muffins with Lemon GlazeLemon Blueberry Cheesecake Muffins with Lemon Glaze
  • Fig & Walnut Orange Cinnamon RollsFig & Walnut Orange Cinnamon Rolls
  • Lemon Blueberry Pull-Apart Bread RecipeLemon Blueberry Pull-Apart Bread Recipe
  • Lemon Raspberry Almond Croissant French ToastLemon Raspberry Almond Croissant French Toast
  • Bird’s Nest CupcakesBird’s Nest Cupcakes

Filed Under: Breads & Muffins, Brownies & Bars, Cakes & Cupcakes, Easter, Recipes 105 Comments

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Lovely comments

  1. Jen | Baked by an Introvert says

    February 22, 2016 at 12:33 pm

    This bundt cake is lovely, Sarah! I’m a huge fan of lemon blueberry flavors and would love to have this for Easter! It screams spring!!

    Reply
    • Sarah says

      March 1, 2016 at 6:48 pm

      Me too. I love lemon with any berries!! But especially blueberries. And I love lemon glaze!!! Thanks so much, Jen!

      Reply
  2. Medha @ Whisk & Shout says

    February 22, 2016 at 8:43 pm

    Lemon blueberry flavors just make me think of spring immediately! Love this bundt and that glaze looks delish 🙂

    Reply
    • Sarah says

      March 1, 2016 at 6:47 pm

      Thanks so much, lady!

      Reply
  3. Amy says

    February 26, 2016 at 11:26 am

    5 stars
    I love lemon and blueberry cakes. What a treat! This looks so moist and delicious…around my house this would be gone in seconds!

    Reply
    • Sarah says

      March 1, 2016 at 6:43 pm

      I’ve been so in the mood for spring things, so it definitely hit the spot!

      Reply
  4. Morgan @ Morgan Manages Mommyhood says

    March 1, 2016 at 4:54 pm

    LOVE the combo of lemon and blueberries! This looks so tasty and easy – can’t wait to try it out!

    Reply
  5. Jaariya says

    March 2, 2016 at 8:26 pm

    Can I use white sugar instead turbinado sugar, if so how much?

    Reply
    • Sarah says

      March 6, 2016 at 12:40 pm

      For sprinkling on top? Yep, you could. Just use about a tablespoon! Thanks!

      Reply
      • Jaariya says

        March 7, 2016 at 5:21 pm

        Thanks!!

        Reply
  6. Our Home of Many Blessings says

    March 3, 2016 at 4:37 pm

    5 stars
    Looks so yummy! and pics are beautiful!

    Reply
    • Sarah says

      March 6, 2016 at 12:39 pm

      Thanks so much!

      Reply
  7. Martha Hanna says

    March 4, 2016 at 8:19 am

    Gorgeous cake! If a late frost doesn’t get our blueberries this year, this will make it into the rotation of blueberry recipes! We collect recipes for blueberries around here, because we don’t want to waste a single one! Thanks for sharing!

    Reply
    • Sarah says

      March 6, 2016 at 12:38 pm

      Thank you!!!

      Reply
  8. Karren Haller says

    March 4, 2016 at 4:09 pm

    Oh my goodness Sarah, what a wonderful recipe to share on the #OMHGFF this week, thanks for dropping by!
    Hope you have a great weekend!
    Karrewn

    Reply
  9. Alli @ Tornadough Alli says

    March 4, 2016 at 9:34 pm

    Yes yes and yes. Sign me up for a dozen or so of these. Yum!! Lemon and blueberry are one of my most fave flavor combos ever. I want to face plant into this cake. Thank you so much for sharing with us at Throwback Thursday!!

    Reply
  10. Heather (@GoodliciousFood) says

    March 5, 2016 at 8:41 pm

    I’m on a low-carb diet right now, but this is definitely a treat I’ll be making soon. Thanks for sharing at Turn It Up Tuesday.

    Reply
  11. Create With Joy says

    March 6, 2016 at 3:53 pm

    What luscious photos these are Sarah !

    Congratulations – you are one of our Featured Guests at Inspire Me Monday at Create With Joy, Week #218!

    Have an amazing week and please share more of your amazing recipes with us! 🙂

    Reply
    • Sarah says

      March 9, 2016 at 8:47 pm

      That’s fantastic news! Thanks so very much!!

      Reply
  12. Frugal Hausfrau says

    March 9, 2016 at 2:04 am

    What a gorgeous way to dress up a cake mix! Thanks for sharing this with us on Throwback Thursday! Hope to see you next week!

    Mollie

    Reply
  13. Jennifer says

    March 10, 2016 at 4:32 pm

    Oh my! This cake looks wonderful. I’m featuring it at our weekly link party along with two of your other recipes.

    Reply
  14. Jess says

    March 12, 2016 at 9:49 am

    5 stars
    This seriously looks yummy, I just about jumped at my screen to eat it! Definitely a must pin 🙂 have a great day xo

    Reply
  15. Christine | Mid-Life Croissant says

    March 13, 2016 at 8:49 pm

    Love lemon and blueberry together and I’m so jealous of people like you who can bake “off the cuff.” I have to plan for about a century. Thanks for linking up at #SaucySaturdays.

    Reply
  16. Kim says

    April 17, 2016 at 2:11 pm

    Would the batter work as cupcakes? Thanks!

    Reply
    • Sarah says

      April 27, 2016 at 7:34 pm

      I have never tried that with this particular recipe – and I’ve used this recipe a lot, but only as cake. I think it probably would work as cupcakes though, I just can’t promise!!

      Reply
    • Gale says

      April 29, 2016 at 12:47 pm

      5 stars
      If you tried this recipe (which is awesome) for cupcakes, please let me know how it worked out… Thank you!!!

      Reply
      • Sarah says

        April 30, 2016 at 10:32 am

        I haven’t, actually! Someone else just asked me about this recipe for cupcakes, but I’ve only ever made this as bundt cake! I’m thinking of trying it this weekend so that I can let you guys know. Stay tuned!

        Reply
  17. Mary Ann S says

    August 26, 2016 at 8:08 pm

    My husband and I went blueberry picking and I was looking for a good dessert to make for a cookout with my sister and her hubby. I came across this recipe. I love blueberry and lemon together and this recipe sounded simple enough to whip together! Wow!!! What a hit! It was moist and delish! My brother in law loved it and took a nice big chunk home with him to enjoy later that evening! I am making it again today for another cookout with my bro and sis in law tomorrow! This is a keeper!! Thank you!!

    Reply
    • Sarah says

      August 27, 2016 at 8:45 am

      Hi Mary Ann: That’s WONDERFUL. I’m so happy to hear that you liked it! I based that cake from an old recipe of my Grandmother’s that she uses to make Pistachio Bread. I love how easy it is, and I also think it turns out really moist. I’m so happy you liked it, and thank you so much for your kind comment!! 🙂

      Reply
      • Mary Ann S says

        September 4, 2016 at 8:47 am

        Making it for the third time today for yet another cookout/clambake! ?

        Reply
        • Sarah says

          September 4, 2016 at 8:55 pm

          Oh, yay!!! You have no idea how happy that makes me to hear. Thanks for putting the smile on my face!!! 🙂 I’m so glad you like the cake so much!

          Reply
  18. Tami G says

    September 29, 2016 at 5:49 pm

    I love lemon blueberry bundt cake…used to purchase from Tom Thumb bakery in Texas when I lived there. I have a couple of questions. First, have you ever make this cake in a 9×13 pan or as a layer cake? Secondly, do you think the Lemon Cream Cheese Frosting you have on your website would taste good with this cake? Thank you.

    Reply
    • Sarah says

      September 29, 2016 at 6:48 pm

      Hi Tami! I have honestly never made this as a layer cake, or as a 9×13. I’ve only ever made this in a bundt pan or tube pan, to tell you the truth. It’s a denser cake, and I have no idea if that would turn out. It’s simple enough to make, so you could try it, but I’d hate to see ingredients go to waste! I think the cream cheese frosting would be delicious! I love a glaze with this because it sinks into the cake, but a cream cheese frosting would also be great!

      Reply
  19. Mary says

    March 4, 2017 at 10:22 am

    5 stars
    Fantastic recipe easy and yummo

    Reply
    • Sarah says

      March 5, 2017 at 9:06 pm

      Yay! So glad you like it! It’s gotten great reviews! 🙂

      Reply
  20. Patti Brodie says

    March 27, 2017 at 3:40 pm

    5 stars
    Just what I was looking for! I was searching Pinterest for Lemon Blueberry cupcakes or cake and as soon as I saw your recipe I knew it was THE ONE. This looks so elegant and yummy. I am going to be making it here shortly. I will definitely leave another review after I bake it because I KNOW it will be absolutely delish! Spring is in the air with all the rain we are getting and the woods are turning green so I was in the mood to bake and running upon your Lemon Blueberry Bundt Cake Recipe was a Blessing! So excited to get started!

    Reply
    • Sarah says

      March 30, 2017 at 10:50 pm

      Hi Patti! I’m SO happy that you found that cake! It’s a really popular recipe of mine, and it gets great reviews. Did you try it? I hope you loved it!!! Everybody is all about lemon-blueberry right now with spring finally upon us! 🙂

      Reply
  21. Sheila says

    July 6, 2017 at 11:40 pm

    I have a couple of questions–how many ounces lemon cake and lemon pudding mixes? Aldo, if I do not have an angel cake pan can I use a regular bundt pan?

    Reply
    • Sarah says

      July 7, 2017 at 8:45 am

      Hi Sheila! The lemon pudding mix is the standard smaller box, it’s 3.4 oz, and the lemon cake mix is the same as a standard box, it’s 15.25 oz. You can absolutely use a regular bundt cake pan! Whichever pan you use, just make sure to spray it with non-stick spray! Let me know if you try the cake. 🙂

      Reply
  22. Jessica says

    December 16, 2017 at 11:10 am

    Hi, is the glaze supposed to be super thick? 3 cups of powered sugar seems like an awful lot. But then again, I’ve never made a glaze… do I need to heat The glaze before I drizzle it?

    Help please!

    🙂

    Reply
    • Sarah says

      December 16, 2017 at 8:25 pm

      Hi! I know it seems like a lot, but powdered sugar absorbs and practically disintegrates, so it takes quite a bit. Try using a little less, like 2 – 2.5 cups, and add as you need it. It should be thin enough to drizzle, but thick enough that it doesn’t all drip off the cake. The closest thickness I can think of is brownie batter – it should sort of be thick like brownie batter. Does that help? I hope so. Glaze is not hard to make, so don’t sweat it. It’s more of a “add a little this, add a little that” process than an exact science! I hope you like the cake! 🙂

      Reply
      • Beth says

        March 20, 2019 at 1:07 pm

        I made the glaze according to recipe. it was like paste. Might add suggestions as to what liquid to use to thin the glaze.
        Thanks! Bundt in the oven now!

        Reply
        • Sarah says

          March 20, 2019 at 1:26 pm

          Thanks for letting me know! I’m sorry to hear that! Glaze is kinda finicky – the same proportions don’t always see to yield the exact same results each time. You can thin it any way you’d like – water, additional lemon juice, or even milk. If you pop the glaze in the microwave for a few seconds, like 5-7 seconds only, it’ll thin back out a bit because the butter will re-melt. Hope you otherwise enjoy it! Thanks so much.

          Reply
  23. Deana says

    June 27, 2018 at 11:50 pm

    5 stars
    I made this cake tonight! It is delicious! I followed the recipe exactly and it turned out perfect! It is moist inside, yet it has a crispness to the outside. My whole family loved it. We had vanilla ice cream with it. Yummy!?

    Reply
    • Sarah says

      June 28, 2018 at 7:49 am

      Thank you so much for letting me know! I’m so glad you like it!! It’s based on an old recipe of my Gramma’s, her Pistachio Bread. Her Pistachio Bread was always very cake-like to me, so I hoped it would make good bundt cakes, and it does. Happy you all enjoyed it. 🙂

      Reply
  24. Angel says

    July 3, 2018 at 9:15 pm

    Can you tell me why there is no water on this recipe? I’ve never seen a cake recipe without water.

    Reply
    • Sarah says

      July 5, 2018 at 8:07 am

      Because it’s a bundt cake – it’s a bit denser, though still extremely moist. There’s a lot of other things that add moisture – including oil, sour cream, and 4 eggs. It’s based on an old recipe of my Gma’s that we’ve used in my family for years, and that recipe just does not call for water! Thanks.

      Reply
  25. M says

    July 3, 2018 at 9:56 pm

    5 stars
    I have made this several times and it is the BEST, always moist and delicious. It is my husbands favorite thing I have ever baked . Tonight couldn’t remember where I found the recipe and made another that took twice as long to put together and I am doubting it is going to be as moist. ?
    I have bookmarked this now AND wrote it into my recipe box so I don’t make the same mistake again.

    Reply
    • Sarah says

      July 5, 2018 at 8:10 am

      I’m so glad you guys love it so much. That’s so wonderful to hear!! I love it too because it’s super, super easy, and it makes the most ideal bundt to me. A little denser, but still super soft and moist! Lots of lemon flavor. I hope you had a great 4th!!

      Reply
  26. Laura says

    July 14, 2018 at 4:44 pm

    Should I make the cake according to the directions on the box and then add in the extras? Thank you for the help!

    Laura

    Reply
    • Sarah says

      July 16, 2018 at 9:00 am

      No, following the recipe card for the instructions! Do not prepare box according to mix!

      Reply
  27. Jeanne says

    July 29, 2018 at 12:26 am

    My guests and I loved this! I didn’t have sour cream so used 0% Fage Greek yogurt plus 1 tablespoon butter. It worked fine. I must have had small lemons because it took the juice of 2 and the glaze was still very thick. Very lemony, but that is a good thing!

    Reply
    • Sarah says

      July 29, 2018 at 8:56 pm

      Oh great! I’m so glad you liked it! Yes, I should probably measure the lemon juice, and repost the glaze…. some lemons are HUGE now, and some are so small, and sometimes my lemons are exceptionally juicy. I need to just get straight measurements. I’ll do that soon. So glad you liked it, and thanks for the Greek yogurt tip! 🙂

      Reply
  28. Susan Koskela says

    March 6, 2019 at 7:21 pm

    This recipe looks so easy and the pic is amazing! Blueberry anything is my hubby’s fav.
    Can frozen blueberries be used and how much?
    Thank you

    Reply
    • Sarah says

      March 6, 2019 at 8:41 pm

      Yes! Frozen blueberries should be fine! I’d use about 1 cup. They tend to color the batter quite a bit though, so the cake may turn more blue! I’d quickly fold them into the batter when you’re making it. This cake is great – it’s easy, and it gets good reviews. I think you and your husband will like it, I hope! 🙂

      Reply
  29. Nikki says

    March 25, 2019 at 9:50 pm

    Do you think this would work using raspberries instead of blueberries?

    Reply
    • Sarah says

      March 26, 2019 at 5:08 pm

      Yes, absolutely! That would be amazing!

      Reply
  30. Deb Fuhrmann says

    April 28, 2019 at 9:34 am

    5 stars
    This cake is fantastic, made it exactly as written with the addition of some lemon zest in the batter. Will be making often

    Reply
    • Sarah says

      April 28, 2019 at 11:13 am

      Awesome!! I’m so glad to hear that! Thank you so much for sharing your feedback. 🙂

      Reply
  31. Cheryl Pearson says

    May 1, 2019 at 1:10 pm

    5 stars
    This lemon blueberry bundt cake is so easy & so good! Just as you described. Perfect for spring/summer. Really anytime!
    Very pretty cake.

    Reply
    • Sarah says

      May 2, 2019 at 7:17 pm

      Wonderful!! I’m so happy to hear that! Thank you so much for letting me know how it worked out for you. 🙂

      Reply
  32. Darlene says

    June 5, 2019 at 9:54 pm

    5 stars
    After searching the web I decided to give your recipe a go. My house smells amazing. I hope it bv taste as well as my house smells right now. This cake will be taken to work tomorrow’s luncheon.

    Reply
    • Sarah says

      June 6, 2019 at 8:41 am

      That’s a popular recipe around here, so I hope you have a great result too. Please let me know how you and your coworkers like it! And thank you for your kind comment. 🙂

      Reply
  33. Frances says

    June 23, 2019 at 7:33 pm

    5 stars
    Made for a church potluck. Everyone loved it and wanted the recipe. Will definitely make this again.

    Reply
    • Sarah says

      June 24, 2019 at 9:51 pm

      Thank you for sharing that! I’m so happy to hear it was a hit!

      Reply
  34. Sue says

    July 21, 2019 at 11:42 am

    I am making the cake using a bundt pan. The recipient call for sugar at the last step, but since I’m using a bundt pan – Do I put the sugar in before the batter so it ends up on top of the cake?
    (Sorry if it’s a dumb question!)

    Reply
    • Sarah says

      July 24, 2019 at 4:32 pm

      I’m so sorry that I didn’t get to your question sooner – I just sprinkle it on top after it’s baked and glazed!

      Reply
    • Sarah says

      July 24, 2019 at 4:32 pm

      And it’s not a must to sprinkle on the sugar, it just helps jazz it up. I hope you enjoyed the cake! 🙂

      Reply
  35. L says

    August 18, 2019 at 2:07 pm

    5 stars
    Brought your dessert to a dinner and your easy recipe did not disappoint!!! Everyone loved it and went back for another slice!! I made it in a bundt pan, following the recipe exactly (except adding some lemon zest into the batter and more zest/juice in the glaze- we like it really lemon-y!).

    Reply
    • Sarah says

      August 19, 2019 at 7:25 pm

      YAY!! I’m so happy to hear that!! This recipe is quite popular, and most readers have had great luck with it. I hear you on the extra lemon zest – I love things super lemon-y too! I’m glad you knew to adjust for your preferences. 🙂 Thanks for your kind comment!

      Reply
  36. Conner Anderson says

    November 8, 2019 at 12:41 am

    If I want to serve this cake at night, but make it in the morning would you suggest I add the glaze closer to the time it’s being served or just go ahead and add it on after its cooled off in the morning? Also, how would you store it during the day? Thank you!

    Reply
    • Sarah says

      November 8, 2019 at 8:00 am

      Hi there! Serving the same day? I’d store it in a cake carrier if you can — a serving plate with a lid, something like that, at room temperature. No need to refrigerate if you’re serving it the same day, just cover it after it’s cooled. And I would definitely glaze it shortly before serving!

      Whatever you have for leftovers will store best in the fridge!

      Reply
  37. Devin says

    May 26, 2020 at 1:40 am

    5 stars
    Made this recipe a few days ago as my first ever bundt cake. As usual with your recipes, it did not disappoint! I will be slowly making my way through your catalog of recipes. Thank you for all of the wonderful food ideas!

    I was thinking of adding a bit of tartness to it by adding some lemon extract, after receiving a recommendation from a friend. What are your thoughts and how much would you recommend so that I don’t overpower the other flavors?

    Reply
    • Sarah says

      May 26, 2020 at 5:23 pm

      Hey there! I’m so glad you like it! This is a popular recipe on the blog, and I love it too… have made it for so long. I’m a sucker for all things lemon, and I also like a very sweet-tart dessert! Lemon extract is a great idea for adding extra punch, I’d probably go just shy of a teaspoon, maybe 3/4 tsp. You could alternatively use fresh lemon zest. That would be amazing – a teaspoon is what I’d probably do! Let me know what you try, and how you end up liking it. 🙂

      Reply
      • Devin says

        February 5, 2021 at 2:35 am

        Made this recipe again for a friend’s bday cake. This time I added 3/4 tsp of lemon extract to the cake and another 3/4 tsp to the glaze. I didn’t get to taste it but she said the cake was good and wasn’t too sweet 🙂

        Reply
  38. Scott says

    June 7, 2020 at 1:01 am

    Coming out of the bundt pan was impressive! I love to bake from scratch! But I also love the ease of a box mix that has been Doctored up properly! We will have this for our dessert Sunday lunch! But it was simple enough that I did not start itmtil 10 pm on Saturday night and I was in the bed by 1 ! I used the wait time to study for mymSunday school lesson! The cake is gorgeous! I am sure it will taste as good as it looks!

    Reply
    • Sarah says

      June 7, 2020 at 3:02 pm

      So happy to hear this!! Please do let me know how you like it, and I hope you have a joyful and peaceful Sunday. 🙂

      Reply
      • Scott says

        June 25, 2020 at 7:40 pm

        Was. OUT-OF-THIS-WORLD..Good. everyone raved how good it was and I have been making them for friends etc..weekly since then. My daughter carried some to work and I just finished making the 10th cake for one if her co workers. This cake screams..spring and summer. You are batting a 1000 with this one. Thanks for sharing your recipe!

        Reply
  39. Pat says

    September 23, 2020 at 10:58 am

    This may be a dumb question…but is this mixed by hand and no mixer required? Thank you looking forward to making it.

    Reply
    • Sarah says

      September 23, 2020 at 11:34 am

      Not a dumb question, I’m glad you asked so I can clarify for you! Yes, mixed by hand! No mixer needed. The batter will be thick, FYI, but you don’t need a mixer. 🙂 Please let me know how you like it!

      Reply
  40. Deb Fuhrmann says

    October 4, 2020 at 10:11 am

    5 stars
    Well this cake is super simple and absolutely delicious. Made for my daughter’s birthday. Was a hot a big hit. Will be making this often. Thanks for a great recipe

    Reply
    • Sarah says

      October 4, 2020 at 3:54 pm

      Awww, I’m so happy to hear that. It’s a popular recipe around here. Thank you for sharing how this went for you!!

      Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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