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Lemon Bundt Cake
Recipes
Lemon Bundt Cake
12 servings
1 hour, 30 minutes total (Active 10 minutes)

Ingredients

  • Cooking spray
  • 2 lemons, for juice
  • 4 large eggs
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 8 oz sour cream
  • 1 (15.25 oz) package yellow cake mix
  • 1 (3.4 oz) box instant lemon pudding mix
  • 2 tablespoons powdered sugar, for dusting

Steps

    1. Preheat oven to 350°F. Coat large Bundt pan with spray. Juice lemons (⅓ cup).
    2. Place eggs, milk, oil, and sour cream in large bowl; beat with electric mixer on LOW 1 minute or until well blended. Add cake mix, pudding mix, and lemon juice; beat on MEDIUM 2 minutes until combined and smooth. Spoon or pour batter into prepared pan, then smooth top.
    3. Bake 30–35 minutes until top is golden and toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes, then remove from pan and let stand to cool completely. Dust with powdered sugar; slice and serve.

Amount per 1⁄12 recipe serving: Calories 340, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 75mg, Sodium 450mg, Total Carb 39g, Fiber 0g, Sugars 24g, Protein 3g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%