Easy Lemon Bundt Cake

This is the easiest Lemon Bundt Cake you’ll ever make and it’s absolutely amazing. Perfect for dessert or even breakfast. It’s covered with a lemon zested glaze. This Lemon Bundt Cake starts with a cake mix and you’d never even know it.

I can’t believe it’s been a week since we left California. My amazing fiancé spent the whole week putting the house together, organizing and unpacking boxes and setting up furniture. He saved me massive amounts of stress and even made dinner every night too. Oh did I mention he also made a batch of cupcakes from scratch? What did I do to be so lucky?!  In return, I made him a batch of chewy chocolate chips cookies.

Ingredients

For the Cake:

• 1 box Lemon Cake Mix
• 1 3.4 oz box Instant Lemon Pudding, or lemon Jell-o mix
• 2 Eggs
• 2 Egg Whites
• 1/2 cup Vegetable Oil
• 3/4 cup Milk
• 1/2 cup Light Sour Cream
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoon Baking Powder
• zest of one Lemon

For the Glaze:

• 1 tablespoon Unsalted Butter
• 1 cup Powdered Sugar
• 1 tablespoon Lemon Juice
• 2 1/2 teaspoons Heavy Cream, or milk
• Lemon Zest, for garnish

Directions

1. Preheat the oven to 350°F. Generously grease a large bundt pan with Crisco and coat it with flour. Do not skip this step, it is important to help the cake release from the pan!
2. In a large mixing bowl, combine all of the ingredients. Mix all together until they are well combined. Pour the batter into the prepared cake pan.
3. Bake for 48-52 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
4. Allow the cake to cool for at least 15-20 minutes and gently run a knife around the edges of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.
5. .................................

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