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.
Servings 8 -10 servings
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:
- In a large skillet over medium heat, combine sugar and water.
- Cook until sugar is dissolved, stirring occasionally.
- Add lemon slices in a single layer, and simmer for about 15 minutes, or until they're slightly translucent, and the rinds are soft.
- Using tongs, remove lemon slices and place on a parchment paper-lined baking sheet in a single layer.
- Cool completely, about 30 minutes.
- Store candied lemon slices for up to 2 days in the refrigerator.
For Lemon Bundt Cake:
- In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, oil, lemon zest, and lemon juice. The batter will be thick!
- Spread the batter evenly into a well-greased tube pan or angel food cake pan.
- Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
- 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!
- Meanwhile, prepare glaze.
For Lemon Glaze:
- In a medium bowl, whisk together powdered sugar, butter, lemon juice, and lemon zest, until smooth.
- Once the cake is cool, drizzle with glaze, and cover cake with candied lemon slices, if desired.