Easy Lemon Bundt Cake
This Easy Lemon Bundt Cake is a retro recipe from my childhood. We all need a few shortcuts this crazy time of year! Dense, moist, and irresistible, it’s just as appropriate for a summer pitch in as it is for a holiday dessert!
This Lemon Cake Recipe starts with a yellow cake mix which is doctored up to the point you’d think it was made from scratch. When you’re short on time, but want an Easy Cake Recipe, I’ve got you covered!
Easy Lemon Bundt Cake
This lemon bundt cake was one of those recipes that my mom got from her bridge club friends. Back in the day, before the Internet, recipes made the rounds the old fashioned way. The ladies would rotate between each others’ homes for a few hands of cards, snacks, and desserts. My mom had a stash of handwritten recipe cards from decades of these gatherings. Most were easy and almost all were a hit with my sisters and me.
This lemon bundt cake was dubbed “Mock Baba Cake,” possibly in homage to the Baba au Rhum cake, which is a yeast cake soaked in a liquor spiked syrup. Like many desserts from back in the 1970s, this one started with a cake mix. Doctored up, this lemon cake bore no resemblance to the uninspired yellow cake mix from which it originated.
How to Make an Easy Lemon Cake
A box of cake mix, instant lemon pudding, eggs, and oil combine to make a sweet, dense pound cake. A unique glaze made with orange juice concentrate (yes, they still sell the stuff!!) doubled the citrus punch.
- I actually prefer a butter cake mix as it seems to have less of an artificial taste than the yellow cake, but truthfully, both that or a yellow cake mix works well.
- Just add the instant pudding, eggs, water, and oil to the cake mix and beat until well combined.
- Prep your Bundt pan with an oil and flour spray, like Baker’s Joy or Pam’s version, so the cake will release from the pan easily.
- Bake as directed and check doneness by poking a toothpick into the middle of the cake. If it comes out clean, the cake is done. If not, bake another 5 minutes and recheck.
- Cool the cake on a wire rack for 10-15 minutes before releasing it from the pan. It needs some time to cool so it doesn’t fall apart when you flip it over onto the cooling rack. If you wait too long, the cake will stick. I like to give it a little shake back and forth to help loosen the cake from the walls of the pan, before inverting.
- Cool completely before glazing. Make sure to sift your powdered sugar if you want a smooth, lump-free lemon Bundt cake glaze.
This lemon Bundt cake is easy peasy to make, yet tasty enough to serve to guests! Both picky palates in the house were thrilled with this cake. I think you will be, too.
Easy Cake Recipes
My blogger friends know how busy it is around the holidays. Shopping, wrapping, and parties fill our days. Easier recipes are a huge bonus, especially when they’re as tasty as those we’re sharing today. If you love this lemon Bundt cake, don’t miss my Kentucky Butter Bundt Cake recipe!
- Chocolate Buttermilk Bundt Cake
- Easy Chocolate Pudding Cake
- Kahlua Bundt Cake
- Glazed Lemon Pound Cake
- Chocolate Sour Cream Bundt Cake
- Black Magic Snack Cake
- Spiderweb Cookie Cake
- More Best Cake Recipes
The Recipe: Easy Lemon Bundt Cake
A doctored up cake mix makes for an easy, delicious Bundt cake that will please even the pickiest eaters.
Ingredients
Cake:
- 1 box yellow or butter cake mix (15.25 ounces)
- 1 small box instant lemon pudding mix (3.4 ounces)
- 3/4 cup water
- 3/4 cup vegetable oil
- 4 eggs
Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons butter, melted
- 1/3 cup frozen orange juice concentrate, defrosted
Instructions
- Preheat oven to 350º. Butter and flour a standard Bundt pan (or spray with Baker's Joy). Set aside.
- Combine all cake ingredients in a bowl and beat until thick and smooth, about 3 minutes.
- Pour into the prepared pan. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- When cake is almost finished baking, whisk together glaze ingredients until smooth.
- When cake is removed from the oven, let cool for about 10 minutes. Then poke some holes over the surface of the cake with a long pronged fork. Drizzle part of the glaze over the cake. Invert cake onto a cake plate. Poke the top surface of the cake with the fork and drizzle the rest of the glaze over the cake.
- Let cool completely before serving.
Notes
¼ cup of rum can be substituted for ¼ cup of the water if you'd like a lemon rum cake.
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Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 243Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 73mgSodium: 88mgCarbohydrates: 17gFiber: 0gSugar: 14gProtein: 3g
