Easy Lemon Bundt Cake — Bright, Soft, and Perfect for Any Occasion

 

 

If you love a dessert that’s simple to make yet full of sunshine, this Easy Lemon Bundt Cake is the kind of cake that you will want to bake again and again. It is a bit of a cheat in that it uses a cake mix and pudding mix combined, but trust me when I tell you that it is so delicious nobody will ever be able to tell the difference from this and a cake made completely from scratch.

This is the sort of bake that feels right at home on any table — effortless enough for a weekday treat, but pretty enough for gatherings, holidays, or whenever you want something quick and easy that tastes homemade. Light, fragrant, with a beautiful lemon flavor. The rich lemon buttercream frosting is the perfect addition to an already delicious cake. This cake is a true crowd‑pleaser that never lasts long.

 

Nobody could ever call me an expert when it comes to cake decorating. I try my best and that's that. I remember when my oldest son was turning three (forty seven years ago), I stayed up almost all night making him a cake that looked like a carousel. It was quite pretty, but to be honest, I sadly lack the patience required to do anything too involved. Its just not me.

I did want to make a pretty cake for Easter. I remembered seeing a Bundt cake in an old magazine years and years ago that they had turned into an Easter Basket by simply turning it upside down and decorating the bottom.  This was what I decided to do today.

For the cake I chose a simple, easy and quick Lemon Bundt Cake recipe. Yes, it is a bit of a cheat in that it uses a cake mix and an instant pudding mix. Other than that there are only three other ingredients. Eggs, sour cream and oil.

The sour cream makes for a really moist cake with a tender crumb. You wouldn't know at all that this cake had been made using a mix did I not tell you. It has a texture very similar to that of a moist pound cake.

The lemon flavor is delightful. You could tame it down a bit if you wanted to by using a vanilla cake mix instead of the lemon, but really its delicious just as it is. You can also fold some sultanas into the batter or some chocolate chips. Both are very good.

I am no genius with decorating, but I think it came out very pretty despite my lack of talent. Frosted with a lush lemon buttercream icing and then decorated with some coconut grass and little candy eggs. My daughter was delighted.

 

INGREDIENTS NEEDED

TO MAKE

EASY LEMON BUNDT CAKE

Yes, it is a bit of a cheat, but it is a most delicious one that I have always been forgiven for.

 

 For the Cake:

• 1 (15.25oz/432g) lemon cake mix
• 1 (3.4 oz/96g) package instant lemon pudding mix
• 4 large eggs
• 1 cup (240g) dairy sour cream
• 1/2 cup (120ml) vegetable oil

Lemon Buttercream Frosting:

• 1/2 cup (114g) butter, at room temperature
• 1/2 TBS freshly grated lemon zest
• 2 TBS fresh lemon juice
• 2 1/2 cups (300g) icing sugar

 

 

NOTES ON INGREDIENTS

I used  a Duncan Hines cake mix. That is what is regularly available here where I live.

I used Jello brand Instant Pudding mix. Again, that is what is regularly available here.  On other occasions I have used a chocolate fudge cake and a chocolate instant pudding mix with great success. Other combinations could be a spice cake mix and a box of caramel instant pudding mix.

I used full fat sour cream. If you don't like or have sour cream, you can use plain yogurt in it's place.

I used sunflower oil on this occasion. Any vegetable oil without a pronounced flavor will work well.

I used salted butter for the frosting.  Icing sugar is also known as confectioners or powdered sugar. No need to sift it first. I find that beating it with the electric whisk takes care of any lumps easily.

 

 

HOW TO MAKE EASY LEMON BUNDT CAKE

You really can't get an easier cake to bake than this one!

1. Preheat the oven to 350*F/gas mark 4/180*C. Butter a 10-inch Bundt pan really well or spray with nonstick cooking spray. Set aside. (I like to be generous with the spray. Alternately you can butter and dust lightly with flour, shaking out any excess.)
2. Whisk the cake mix and pudding mix together in a bowl. Add the eggs, sour cream and oil. Beat together until just combined. Do not overmix. (Overmixing will create a tough cake. This batter is very thick. I use a spatula to scrape from the bottom to make sure I don't have any dry bits left behind.)
3. Spoon into the prepared cake tin, smoothing over the top. (Again, it is a very thick batter.)
4. Bake for 40 to 50 minutes until well risen and a toothpick inserted in the center comes out clean. (It will deflate a bit as it cools, but that's okay.)
5. Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling completely. (Use two wire racks, so you can tip it out onto one and then tip it from that rack to the other, flat side up, if you are planning on frosting and decorating the flat side.)
6. To make the butter cream, beat the butter, lemon zest and lemon juice together until thoroughly combined. This will take a couple of minutes. (Persevere. It will seem like it is not going to come together, but trust me when I tell you that it will.)
7. Once you have a smooth mixture add the icing sugar and beat together, beginning on low and working your way up to high, until you have a smooth fluffy mixture. (Starting on low helps to prevent you from being covered in an icing sugar cloud, lol)
8. Spread this frosting on top of the cake. (I turned the cake upside down and spread it on the bottom flat side.)

 

HINTS & TIPS FOR RECIPE SUCCESS 

• Do not overmix the batter. This is to keep it nice and light. Overmixing can result in a dense cake. 
• This easy lemon Bundt cake recipe can be made in tube cake pan or two 9 x 5 inch loaf pans if you don’t have a Bundt pan. (You can always freeze one for later use.)
• To test whether your cake is fully baked, insert a toothpick into the center of the cake. It should come back out clean or with very few crumbs. 
• Wait until the cake is completely cooled to frost or glaze. A cake that is still warm with melt the icing or the glaze and it won't adhere properly.

STORAGE ADVICE

• This cake will keep at room temperature in an airtight container for three to four days. For longer storage, refrigerate. Even so I wouldn't keep it for much more than 5 to 6 days.
• To freeze this cake, do not frost. Wrap the cake entirely in plastic cling film and then in a layer of aluminum foil.  Place into a large zip lock baggie. Label, date, and freeze. It will keep frozen for up to three months.

 

 

  

DELICIOUS VARIATIONS

You can try some of the following ideas to make the cake your own.

• Swap out the cake mix. Use yellow or white cake mix for a less intense lemon flavor. 
• If you want to add a bit more lemon flavor to your yellow or white cake mix, use lemon zest or lemon extract. 
• Add a lemon glaze on top rather than a frosting. (2 cups (260g) icing sugar whisked together until smooth with 2 to 3 TBS fresh lemon juice.)
• Instead of a lemon frosting, you could use a vanilla, chocolate, or cream cheese frosting instead. 
• Leave off any frosting or glaze and dust simply with icing sugar. Always pretty.
• Use plain Greek yogurt. This is a great lower-calorie substitute for sour cream. 
• Garnish the cake with lemon zest if you wish.
• Fold some milk or semi-sweet chocolate chips into the batter before baking. Lemon and chocolate go very well together.
• Split the cake through the middle and fill with a layer of strawberry jam.  In this case, simply dust the top with some icing sugar to finish.
• You can also split the cake and fill with some whipped cream and sliced strawberries. Only do this is you are going to eat the cake all in one go as it won't keep. Alternately, you can cut into wedges and top with the cream and berries instead.

It was very easy to decorate this cake for the holidays. I simply turned the cake upside down so that the flat part of the cake was on top. I spread the icing on top in small cluster-like petals and garnished them with some flaked coconut I had shaken in a jar with green food coloring and added some mini candy chocolate eggs for color. A very pretty and simple way to decorate a cake for Easter.

 

A FEW OTHER BUNDT CAKES FOR YOU TO ENJOY

Bundt cakes are always so impressive to look at. A delicious Bundt cake is a party waiting to happen!!  Here are a few more favorite versions that we enjoy.

PINEAPPLE UPSIDE DOWN BUNDT CAKE - takes everything you love about the nostalgic classic and turns it into a show‑stopping dessert. Golden pineapple slices and bright maraschino cherries caramelize in a buttery brown‑sugar glaze, creating a glossy, jewel‑toned topping that looks as beautiful as it tastes. Beneath that sits a soft, tender homemade vanilla‑pineapple cake — moist, flavorful, and infused with real pineapple juice for a sunny sweetness in every bite. Baked in a Bundt pan, the cake becomes even more impressive: tall, elegant, and perfect for slicing into generous wedges. Once inverted, the fruit topping drapes over the cake like stained glass, and the warm caramel edges make each slice irresistible.

CHOCOLATE PEPPERMINT BUNDT CAKE - A rich, deeply chocolatey, beautifully moist, and dressed up with just the right touch of peppermint. The batter starts with melted butter, cocoa, and hot water — the classic base that gives this cake its signature fudgy texture. Sour cream adds extra tenderness, while vanilla softens the peppermint so the flavor stays bright and festive without ever becoming overpowering. Once baked, the cake turns out dense, glossy, and wonderfully fragrant. A warm drizzle of chocolate frosting melts into every ridge of the Bundt, creating a luscious finish that’s both simple and indulgent. For the holidays you can sprinkle the top with crushed candy canes which add plenty of sparkle, crunch and charm.

  

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Yield: 16 servings

Author: Marie Rayner

Easy Lemon Bundt Cake

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Dense, moist, and delicious with a beautiful lemon flavor. Quick and easy to make as well.

Ingredients

For the Cake:

• 1 (15.25oz/432g) lemon cake mix
• 1 (3.4 oz/96g) package instant lemon pudding mix
• 4 large eggs
• 1 cup (240g) dairy sour cream
• 1/2 cup (120ml) vegetable oil

Lemon Buttercream Frosting:

• 1/2 cup (114g) butter, at room temperature
• 1/2 TBS freshly grated lemon zest
• 2 TBS fresh lemon juice
• 2 1/2 cups (300g) icing sugar

Instructions

1. Preheat the oven to 350*F/gas mark 4/180*C. Butter a 10-inch Bundt pan really well or spray with nonstick cooking spray. Set aside.
2. Whisk the cake mix and pudding mix together in a bowl. Add the eggs, sour cream and oil. Beat together until just combined. Do not overmix.
3. Spoon into the prepared cake tin, smoothing over the top.
4. Bake for 40 to 50 minutes until well risen and a toothpick inserted in the center comes out clean. (It will deflate a bit as it cools, but that's okay.)
5. Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling completely.
6. To make the butter cream, beat the butter, lemon zest and lemon juice together until thoroughly combined. This will take a couple of minutes.
7. Once you have a smooth mixture add the icing sugar and beat together, beginning on low and working your way up to high, until you have a smooth fluffy mixture.
8. Spread this frosting on top of the cake. (I turned the cake upside down and spread it on the bottom flat side.)

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