Lemon Bundt Cake
This easy recipe for Lemon Bundt Cake starts with a simple cake mix. Fresh lemon juice, zest, and homemade frosting make it irresistible!
Servings: 10
Ingredients
- 1 box (16 ounces) yellow cake mix
- 3 eggs
- 1 cup water
- ½ cup vegetable oil
- 2 tablespoons lemon zest, divided
- ¼ cup lemon juice
- Perfect Cream Cheese Frosting, or store-bought frosting, if preferred
Instructions
- Preheat the oven to 350°F.
- Grease a Bundt cake pan with cooking spray or butter; set aside.
- In a large bowl or stand mixer, whisk the cake mix, eggs, water, vegetable oil, half of the lemon zest, and the lemon juice until smooth.
- Pour the cake batter into the greased Bundt pan and bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Remove from oven and let the cake cool for 10 minutes in the pan. Then, carefully invert the cake onto a wire rack; let cool.
- Once the cake is completely cool, spread frosting as desired over the top. Garnish with lemon zest, and serve.
Nutrition
Calories: 188kcal | Carbohydrates: 38g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 350mg | Potassium: 48mg | Fiber: 1g | Sugar: 20g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg
