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 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 12
Calories 348kcal
Ingredients
1boxPillsbury traditional white cake mix(no pudding the mix)
4large eggs
1small boxlemon Jell-O
1cupboiling water
1teaspoonlemon extract
3/4cupcanola oil
4tablespoonslemon juice
1cuppowdered 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.