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Easy Lemon Bundt Cake With Cake Mix photo

Lemon Bundt Cake With Cake Mix

This Lemon Bundt Cake is SO EASY! Bursting with refreshing lemon flavor, it's perfect for any occasion!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box lemon cake mix
  • 1 box instant lemon pudding mix (3.4 ounces)
  • 2/3 cup whole milk
  • 1/4 cup vegetable oil
  • 1/3 cup fresh lemon juice
  • 3/4 teaspoon fresh lemon zest
  • 1/4 cup applesauce
  • 4 large eggs
  • 2 cups powdered sugar
  • 3 tablespoons lemon juice , plus a little more, as needed

Equipment

  • Bundt cake pan
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease your Bundt pan generously with cooking spray or butter, then lightly dust it with flour.
  3. In a large mixing bowl, combine the lemon cake mix and instant lemon pudding mix. Whisk until well blended.
  4. Add the whole milk, vegetable oil, fresh lemon juice, lemon zest, applesauce, and eggs to the dry ingredients. Beat on medium speed for about 2-3 minutes until smooth.
  5. Pour the batter into the prepared Bundt pan and shake gently to level it out.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let it cool in the pan for about 10-15 minutes, then invert onto a cooling rack.
  8. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency as needed.
  9. Once the cake is completely cool, drizzle the lemon glaze over the top.

Notes

  • Store in an airtight container at room temperature for up to three days.
  • For a dairy-free version, use almond milk or oat milk.
  • Wrap tightly in plastic wrap and foil to freeze; it lasts for about three months.