Moist and Easy Lemon Bundt Cake from Cake Mix

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This lemon bundt cake is one of my husband’s favorite desserts!

It’s super easy and stays moist for days.

It’s made from a box cake mix, so it’s super easy! Perfect for a summer dessert (or any time of year).

Ingredients:

1 box lemon cake mix

1 box lemon instant pudding

4 eggs

3/4 cup of melted butter

3/4 cup water

Directions:

Lower the oven rack to allow room for the cake to rise. Heat oven to 350 degrees.

Grease a bundt pan. I like to use coconut oil or olive oil pan spray.

Then lightly distribute a tablespoon of flour over the grease by tapping the flour around the pan.

Add all the ingredients to a large bowl.

Using a hand mixer, mix all ingredients on high for 2 minutes.

Pour batter into bundt pan and level out with a spatula.

Bake for 45 minutes.

Once the cake is cool carefully turn the cake over and tap the cake free. If you greased and floured the pan well, it should come out easily.

Icing Ingredients:

1 cup powdered sugar

1 tsp lemon juice

Directions for Icing:

Cut a fresh lemon and squeeze fresh lemon juice from it. I like to use my juicer.

Slowly add the lemon juice to the powdered sugar and whisk until completely incorporated.

You can add more of less powdered sugar or lemon juice depending on the thickness of the icing and the sweetness you want.

We like our icing a bit tart and thin.

Pour the icing over the top of the cake. It will harden.

Lemon Bundt Cake

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Ingredients

• 1 box lemon cake mix
• 1 box lemon instant pudding
• 4 eggs
• 3/4 cup of melted butter
• 3/4 cup water
• 1 cup powdered sugar
• 1 tsp lemon juice

Instructions

1. Lower the oven rack to allow room for the cake to rise. Heat oven to 350 degrees.
2. Grease a bundt pan. I like to use coconut oil or olive oil pan spray.
3. Then lightly distribute a tablespoon of flour over the grease by tapping the flour around the pan.
4. Add all the ingredients to a large bowl.
5. Using a hand mixer, mix all ingredients on high for 2 minutes.
6. Pour batter into bundt pan and level out with a spatula.
7. Bake for 45 minutes.
8. Once the cake is cool carefully turn the cake over and tap the cake free. If you greased and floured the pan well, it should come out easily.

For the Icing:

1. Cut a fresh lemon and squeeze fresh lemon juice from it. I like to use my juicer.
2. Slowly add the lemon juice to the powdered sugar and whisk until completely incorporated.
3. You can add more or less powdered sugar or lemon juice depending on the thickness of the icing and the sweetness you want.
4. Pour the icing over the top of the cake. It will harden.

Sharing is caring!