Lyndsey’s Lemon Cake
This lemon Bundt cake is bright, buttery, and perfectly tender, with fresh lemon flavor in every bite. Baked until golden and finished with a simple lemon glaze, it strikes the perfect balance between sweet and citrusy. It’s an easy, classic cake that feels special enough for guests but simple enough to enjoy with an afternoon cup of coffee.
Lyndsey’s Lemon Cake
Lyndsey's Lemon Cake is a bright, citrusy dessert with a moist, tender crumb. It combines a classic yellow cake base with the tang of fresh lemon juice and zest. The cake is baked to golden perfection in a classic bundt pan and topped with a sweet and tart lemon glaze that enhances its citrus flavor. Perfect for lemon lovers, this cake offers a refreshing twist on a traditional yellow cake, making it ideal for celebrations or as a simple treat.
Equipment
- 1 bundt cake pan
Ingredients
- 4 eggs room temperature
- 8 oz sour cream room temperature
- 3/4 cup water
- 1/2 cup oil
- 1 box yellow cake mix
- 1 box lemon pudding mix
- 1/2 cup sugar
- 1 tbsp lemon zest from 1 small lemon
Lemon Glaze
- 2 tsp freshly squeezed lemon juice from ½ small lemon
- 1/2 cup powder sugar
Instructions
- Gather ingredients. Preheat oven to 350℉. Butter and flour a bundt pan or spray with baking spray – this is very important to make sure the cake doesn't stick.
- Begin by whisking together the wet ingredients. Then add the sugar, cake mix, pudding mix, and lemon zest to combine. Pour into pan. Bake for 45 – 50 minutes until the cake is golden brown. Allow to cool on a wire rack.
- Mix lemon juice with powdered sugar to make a glaze. Drizzle over cooled cake.
Notes
Store in the fridge for up to a week.