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

Author Julie Clark

Ingredients

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

Instructions

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.

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. **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.**

Nutrition