EASY MOIST LEMON BUNDT CAKE

I love lemon desserts in the spring!  The flavor and bright yellow color make me happy.  This lemon bundt cake is really easy to make.  It is nearly from scratch and drizzled with lemon cream cheese frosting, lemon glaze, and white chocolate.  This is a super moist cake and it will disappear quickly!  I have posted this recipe before but I’ve improved the frosting and wanted to share the update!

EASY MOIST LEMON BUNDT CAKE

INGREDIENTS

LEMON BUNDT CAKE

  • 1 (15.25 oz) pkg. Lemon Cake Mix
  • 1 (3.9 oz.) pkg. Instant Lemon Pudding Mix
  • 1 Cup Sour Cream
  • 1 Cup Vegetable Oil
  • 4 Large Eggs
  • 1/2 Cup Water

LEMON CREAM CHEESE ICING

  • 1 1/2 oz Cream Cheese (softened)
  • 1 Tbs. Butter (softened)
  • 1/2 Cup Powdered Sugar
  • 2 Tbs. Fresh Lemon Juice

INSTRUCTIONS

LEMON BUNDT CAKE
  • Preheat the oven to 350 degrees.  Prepare a 10 cup bundt pan by making sure it is well greased.  (See my post for this recipe for a great tip on how to do this).
  • In a mixing bowl, whisk together the cake mix and the pudding mix.
  • Add the sour cream, veg. oil, eggs and water.  Mix well.  Pour into the prepared bundt pan.
  • Bake at 350 degrees for 40-45 minutes.  A skewer should come out clean.  Cool at least 30 minutes in the pan before turning out onto a cooling rack.  Cool cake completely.
LEMON CREAM CHEESE ICING
  • Beat the cream cheese and butter until well combined.
  • Beat in the powdered sugar.
  • Add the lemon juice and 1 Tbs. Milk.  After beating well, if you feel you would like the icing a little thinner then add a little more milk.  Drizzle over the completely cooled bundt cake.