Description
Bright, zesty, and irresistibly moist, A Lemon Cake To Die For is the ultimate citrus lover’s dream! Made with lemon cake mix, pudding, and fresh lemon zest, this Bundt cake is bursting with flavor. A tangy-sweet lemon glaze adds the perfect finishing touch. Serve for any occasion and watch it disappear!
Ingredients
1 box lemon cake mix
1 package (3.4 oz) instant lemon pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 large eggs
1/2 cup water
Zest of 2 lemons
2 cups powdered sugar
1/4 cup lemon juice
Instructions
Preheat the oven to 350°F (177°C). Grease and flour a Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, oil, eggs, water, and lemon zest. Beat on medium speed until smooth and creamy.
Pour the batter into the prepared Bundt pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar and lemon juice until smooth. Pour over the cooled cake.
Let the glaze set before serving.
Notes
For an extra lemony kick, add more zest or a splash of lemon extract to the batter. Use fresh lemon juice for the glaze to enhance the flavor. Greasing and flouring the Bundt pan thoroughly helps prevent sticking. Let the cake cool completely before glazing to avoid the glaze melting too quickly. For a decorative touch, garnish with lemon slices or a dusting of powdered sugar. This cake tastes even better the next day as the flavors deepen!