Are you craving a moist, zesty lemon cake but short on time? This easy lemon bundt cake recipe is your answer! Using a simple cake mix as a base, we'll elevate it to bakery-quality deliciousness with just a few extra ingredients and steps. This recipe is perfect for beginner bakers, weeknight desserts, or impressing guests without spending hours in the kitchen. Get ready for a burst of sunshine in every bite!
Ingredients:
- 1 box (15.25 ounces) yellow cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup lemon juice (freshly squeezed is best!)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice (for glaze)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly. This prevents sticking and ensures a beautiful, clean cake release. Don't skip this step!
Mixing the Batter:
- In a large bowl, combine the cake mix, buttermilk, oil, eggs, lemon juice, lemon zest, and vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes, until the batter is smooth and well combined. The batter will be slightly thinner than a regular cake batter.
Baking the Cake:
- Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 45 minutes as oven temperatures can vary.
Cooling and Glazing:
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking.
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While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, if needed to reach your desired consistency.
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Once the cake is completely cool, drizzle the lemon glaze over the top, letting it drip down the sides for extra deliciousness.
Tips for Success:
- Fresh is Best: Using freshly squeezed lemon juice makes a significant difference in the flavor of this cake. The zest adds a lovely aromatic touch.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
- Proper Cooling: Allowing the cake to cool completely before glazing prevents the glaze from melting and running off.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Blueberry Lemon Bundt Cake: Add 1 cup of fresh or frozen blueberries to the batter.
- Raspberry Lemon Bundt Cake: Fold in 1 cup of fresh raspberries to the batter.
- Poppy Seed Lemon Bundt Cake: Stir in 1 tablespoon of poppy seeds to the batter for added texture and flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Protein: 4-5g
- Carbohydrates: 50-60g
- Sugar: 25-30g
This easy lemon bundt cake recipe is a delightful treat that's perfect for any occasion. The simple ingredients and straightforward instructions make it an ideal recipe for both experienced and novice bakers. Enjoy this delicious, homemade cake!