quick and easy lemony bundt cake
My husband loves a good Bundt cake. This tasty one does not disappoint; it was quick and easy to make with great results. Best of all, it was made with ingredients always found in my pantry and fridge. It was wonderful served with fresh berries: strawberries, blueberries, raspberries, or blackberries, or with a mixture. Hope you enjoy it as much as he did.
prep time
10 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 box lemon cake mix (15 oz)
- 1 package instant lemon pudding mix (3.4 oz)
- 4 extra large eggs
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 1/2 cup Greek yogurt, thick
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons lemon extract (not oil)
- 1 extra large lemon, zested
- GLAZE
- 2 tablespoons salted butter, melted
- 2 1/2 - 3 cups icing sugar
- 2 1/2 tablespoons fresh squeezed lemon juice
- 1/3 cup whipping cream
How To Make quick and easy lemony bundt cake
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Step 1Preheat oven to 350 degrees F.
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Step 2For easy removal, make sure to butter and flour the Bundt pan well. Set aside until needed.
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Step 3In a large bowl, add all the cake ingredients and mix well.
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Step 4Pour into the prepared pan and place in the preheated oven. Cook for 50 minutes.
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Step 5Check to make sure the cake is done and place on a rack to cool for 10 - 20 minutes. Next, slowly flip the cake onto the rack to allow the cake to finish cooling completely before glazing. If the cake is stuck, gently run a knife around the edges and try again.
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Step 6Glaze: In a small bowl, add the melted butter, icing sugar, lemon juice, and whipping cream. Mix well. Pour over the cooled cake, serve with fruit on the side, and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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