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  • Lemon Bundt Cake

    1 vote

    Ingredients

    • 1 package lemon cake mix
    • 1 – 3.4oz package instant lemon pudding
    • 2/3 c. water
    • 1/3 c. fresh lemon juice (from 1 lemon)
    • 4 large eggs
    • ½ c. canola or vegetable oil
    • 1 tsp. lemon zest
    • Fresh strawberries for serving, optional

    Directions

    Aug

    4th

    When life gives you lemons, make Lemon Bundt Cake!

    This is truly one of my favorite recipes. I originally got it from my dear friend Jessi, and I’ve made it so many times I lost count. Using pudding, extra eggs, and fresh lemon juice, an ordinary cake mix is transformed into something truly special.

    This is a great recipe for parties (who doesn’t love lemon?) or to take to work (coworkers will ask for the recipe, so grab the PDF below!). It is fast and deceptively easy but everyone will think you bought the cake from a specialty bakery. Serving it with fresh strawberries takes it to the next level. Or, top with some fresh whipped cream. It’s also great for brunch or a summer picnic. Any time, all the time, Lemon Bundt Cake is a winner.

    Lemon Bundt Cake

    Serves: 12

    Weight Watchers PointsPlus®: 8

    Ingredients:

    Nonstick cooking spray

    Directions:

    Preheat oven to 350°F. Coat a large Bundt pan with nonstick cooking spray.

    Combine cake mix and dry pudding in a large bowl. Add water, lemon juice, eggs, oil, and zest.

    Mix together for 3-4 minutes by hand or in a standing mixer.

    Pour into prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean.

    Cool 15 minutes in the pan. Invert on to a cooling rack.

    Transfer to a serving platter and serve with fresh strawberries if desired.

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