Lemon Bundt Cake

Moist Lemon Bundt Cake couldn't be easier! Lemon jello and a lemon glaze gives this semi-homemade bundt cake an amazing flavor.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings

Calories 348kcal

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition