Lemon Bundt Cake Recipe

4.5 7 9
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Lemon Bundt Cake Recipe

Read Reviews
4.5 7 9
Publisher Photo
Convenient lemon cake and pudding mixes hurry along this moist glazed cake shared by Ann Anderson of Andrews, North Carolina.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1 package (18-1/4 ounces) lemon cake mix
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 4 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup orange juice
  • 1 cup confectioners' sugar

Directions

In a mixing bowl, combine dry cake and pudding mixes, eggs, water and oil. beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 6-8 minutes.
Meanwhile, for glaze, combine butter and orange juice in a small bowl; stir in confectioners' sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely. Yield: 10-12 servings.
Originally published as Lemon Bundt Cake in Quick Cooking January/February 2003, p10

  • 1 package (18-1/4 ounces) lemon cake mix
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 4 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup orange juice
  • 1 cup confectioners' sugar
  1. In a mixing bowl, combine dry cake and pudding mixes, eggs, water and oil. beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 6-8 minutes.
  2. Meanwhile, for glaze, combine butter and orange juice in a small bowl; stir in confectioners' sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely. Yield: 10-12 servings.
Originally published as Lemon Bundt Cake in Quick Cooking January/February 2003, p10

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Reviews forLemon Bundt Cake

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lvarner User ID: 35803 53300
Reviewed Mar. 1, 2014

"This is a nice and easy recipe that produces great results. It tastes yummy!"

MY REVIEW
BakingBliss User ID: 7525238 45602
Reviewed Dec. 25, 2013

"The lemon cake was moist and delicious. However, the glaze didn't work for me. I used a lemon frosting by Duncan Hines."

MY REVIEW
Sprucetree18 User ID: 6006412 121102
Reviewed May. 30, 2011

"Very good and very easy. I will add some poppy seeds next time to the batter though, and maybe some lemon zest to the glaze. Although the glaze was made with orange juice, I don't see why it couldn't be made with fresh lemon juice instead..."

MY REVIEW
micheleclow User ID: 6777152 54250
Reviewed Mar. 19, 2011

"This was just ok. I would try a different recipe next time I make a lemon cake."

MY REVIEW
cyounce User ID: 2118537 121028
Reviewed Mar. 15, 2011

"Yummy, easy to make, very moist, pretty presentation, and several requests for the recipe. Definitely a keeper."

MY REVIEW
lurky27 User ID: 1251896 114260
Reviewed Sep. 16, 2010

"What a delicious recipe! Yummy!

~ Theresa"

MY REVIEW
rsoonb User ID: 2937739 53299
Reviewed Mar. 14, 2009

"This cake was awesome!! It was so easy to make, inexpensive, and it melts in your mouth. Definitely make it again!!"

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