Print

Lemon Bundt Cake

Loaded with tangy, sweet lemon glaze, made with fresh lemon juice and lemon zest, this bright Lemon Bundt Cake will be your go-to spring recipe that's super simple, but with big, bold lemon flavor.
Course Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 -10 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For Candied Lemon Slices:

  • 3 lemons cut into 1/8th-inch thick slices, carefully remove seeds
  • 1 c. sugar
  • 3/4 c. water

For Lemon Bundt Cake:

  • 1 box lemon cake mix
  • 1 box instant lemon pudding
  • 4 eggs
  • 1 c. sour cream light sour cream will work
  • 1/4 c. oil
  • zest of 2 lemons
  • juice of 1 lemon

For Lemon Glaze:

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

Instructions

For Candied Lemon Slices:

  1. In a large skillet over medium heat, combine sugar and water.
  2. Cook until sugar is dissolved, stirring occasionally.
  3. Add lemon slices in a single layer, and simmer for about 15 minutes, or until they're slightly translucent, and the rinds are soft.
  4. Using tongs, remove lemon slices and place on a parchment paper-lined baking sheet in a single layer.
  5. Cool completely, about 30 minutes.
  6. Store candied lemon slices for up to 2 days in the refrigerator.

For Lemon Bundt Cake:

  1. In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, oil, lemon zest, and lemon juice. The batter will be thick!
  2. Spread the batter evenly into a well-greased tube pan or angel food cake pan.
  3. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
  4. Cool cake in pan for 15 minutes before removing to a wire rack to cool completely. Do not allow cake to cool completely in pan or it will stick!
  5. Meanwhile, prepare glaze.

For Lemon Glaze:

  1. In a medium bowl, whisk together powdered sugar, butter, lemon juice, and lemon zest, until smooth.
  2. Once the cake is cool, drizzle with glaze, and cover cake with candied lemon slices, if desired.