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.