Moist Lemon Bundt Cake couldn’t be easier! Lemon jello and a lemon glaze gives this semi-homemade bundt cake an amazing flavor.
Are you crazy for lemon? Me too! This pound cake could probably officially be called a lemon bundt cake, but whatever you call it, it’s easy, semi-homemade, ultra moist and packed with lemon flavor.
Where does the lemon flavor come from? Lemon jello and lemon extract. You could even use a lemon cake mix for a triple lemon threat.
❤️ Why you’ll love this cake:
Only takes 15 minutes to prepare
Simple but vibrant lemon flavor
An easy 2 ingredient cake glaze
Perfect for spring or Easter dessert
Tips for Making This Cake:
This recipe starts with a cake mix. Don’t add the ingredients on the back of the box…just add the ingredients we list below. We used a white cake mix, but you can use lemon if you’d like.
Allow the Jello to cool slightly so it doesn’t cook the eggs. It’s ok if it is still warm when you add it to the cake mixture, but it should not be boiling hot.
We used lemon extract in the cake for a boost of lemon. You may wonder if you can use lemon juice. You can, but only add a teaspoon so you don’t throw off the balance of liquids to dry ingredients in the cake.
This glaze is a simple mixture of powdered sugar and lemon juice. You can use freshly squeezed lemon juice (with a little zest, too!) or you can use bottled lemon juice. Pour the glaze over the cake as is, or poke holes in the top of the cake with a toothpick so the glaze soaks down in. We’ve done it both ways and you can’t go wrong either way.
How to Prevent Bundt Cakes From Sticking?
If you’ve had problems with bundt cakes sticking to the pans, here are our hints. If you make cakes often, keep our cake release on hand. It works every time!
Generously grease the pan with shortening. Don’t use butter or margarine. Shortening works best. If you have an intricately shaped bundt pan, be sure to get all of the grooves and crevices covered.
After greasing the pan, dust the pan with flour.
Allow the cake to cool in the pan on a wire rack for just 10-15 minutes (unless the recipe says otherwise). Then turn the cake out to a wire rack to cool completely.
Preheat the oven to 350º Fahrenheit. Grease and flour a bundt cake pan. Set aside.
Combine the Jell-O with the boiling water and allow it to cool slightly.
In the bowl of a stand mixer, combine the cake mix with eggs, adding the eggs one at a time.
Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed.
Pour into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean.
Allow the cake to cool for 15 minutes in the pan on a wire rack. Then invert the cake to a cake plate to cool.
In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake.
Store in an airtight container at room temperature.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Must Have Cake Mix Recipes! Sometimes you need a shortcut. Just because time is in limited supply, it doesn’t mean that flavor and fun have to be! Our cookbook has 20 cakes and cupcakes that all start with a cake mix but end up as a beautiful dessert no one will be able to resist. Click here to read about it!
About Julie Clark
We are Julie, Maddie, and Kinslee – a mother and daughter team sharing with you the best cakes to satisfy any need or sweet craving that you may have. Welcome to our family’s kitchen!
I have made this recipe three times using different style cake pan: original traditional pan, tube pan, very ornate bundt pan. Each time I made this delicious cake, it bakes beautifully, but as soon as it goes through the cooling period, it shrinks and falls in the middle. What am I doing to cause this? Please let me know. This recipe is a “keeper”, but I do get the shrinking and falling in the middle. Thanks for your assistance.
I can’t find the pillbury traditional vanilla cake mix in stores anymore. What is a good substitute? I know I can’t use cake with pudding in it. Thanks!
can the lemon pound cake be made with sugar free cake and sugar free lemon jello
Can this cake be made using a different flavor jello and extract such as orange or strawberry?
Can butter be used in place of oil? Thanks.
Very good pound cake love it