Moist Lemon Bundt Cake couldn’t be easier! Lemon jello and a lemon glaze gives this semi-homemade bundt cake an amazing flavor.
Lemon Bundt Cake Recipe
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.
Lemon Jello Cake
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.
How to Prevent Bundt Cakes From Sticking?
If you’ve had problems with bundt cakes sticking to the pans, here are our hints:
- 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 for just 10 minutes (unless the recipe says otherwise). Then turn the cake out to a wire rack to cool completely.
Easy Powdered Sugar Lemon Glaze
And don’t forget the glaze on top! 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.
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!
Lemon Bundt Cake
- 1 box Pillsbury traditional white cake mix (no pudding the mix)
- 4 large eggs
- 1 small box lemon Jell-O
- 1 cup boiling water
- 1 teaspoon lemon extract
- 3/4 cup canola oil
- 4 tablespoons lemon juice
- 1 cup powdered sugar
- Combine the Jell-O with the boiling water and allow it to cool.
- 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 a bundt cake pan that has been coated with shortening and flour. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
- An hour after the cake comes out of the oven, invert the cake onto a plate.
- In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake.
- Cool completely.
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.