Ingredients for Easy Lemon Bundt Cake
- Lemon Cake Mix
- Lemon Jell O Gelatin
- Water
- Oil
- 2 large eggs
- 2 cups granulated sugar
- 1/4 cup fresh lemon juice
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How to Make Easy Lemon Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1/4 cup fresh lemon juice.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 tablespoon lemon zest.
- Pour batter into the prepared bundt pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: Whisk together 1/2 cup powdered sugar with 2-3 tablespoons lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
226g
Fat
19g
Carbs
29g
