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:
- Semi-homemade 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.
- You can also use Baker’s Joy cake release spray.
Lemon Bundt Cake
For the cake:
- 1 small box lemon Jell-O
- 1 cup boiling water
- 1 box Pillsbury traditional white cake mix (no pudding the mix)
- 4 large eggs
- 1 teaspoon lemon extract
- 3/4 cup canola oil
For the glaze:
- 4 tablespoons lemon juice
- 1 cup powdered sugar
Make the cake:
- 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.
- Cool completely.
- Store in an airtight container at room temperature.
What You Need to Make This Cake
- Bundt Cake Pan: This is a classic, must-have kitchen tool.
- Lemon Extract
- Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
Other Lemon Cake Recipes
- Gooey Blueberry Lemon Butter Cake
- Lemon Layer Cake with Lemon Curd Filling
- Strawberry Lemonade Bundt Cake
- Raspberry Lemon Layer Cake
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!