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This Lemon Lover’s Bundt Cake is everything you want in a lemon cake – sweet, lemony, moist and delicious! It’s sure to become a favorite!

Lemon Lover's Bundt Cake slice on a white plate.

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This is a sponsored conversation written by me on behalf of Hamilton Beach. The opinions and text are all mine.

Lemon Lover’s Bundt Cake

I don’t know about you, but I am ready for slightly warmer weather. I haven’t even had to deal with the snow and freezing cold weather like some of you have! One thing I do know is that when the weather is not cooperating, I like to bake things that make me feel like the weather is warmer than it is!

Lemon Lover's Bundt Cake on a cake plate showing the glaze.

This Lemon Lover’s Bundt Cake is like eating a plate of sunshine! It is bursting with lemon flavor and you just can’t help but think of sunny, warm days while you enjoy it! This cake is everythign you want in a lemon cake – sweet, lemony, moist and delicious! It’s sure to become a favortie!

A black mixer on the counter top.

Making the cake

To make mixing the cake easier, I used this Hamilton Beach Stand Mixer. The Hamilton Beach Stand Mixer has the same mixing action as a Kitchen Aid® stand mixer and has a powerful 300-watt motor allowing you to mix up bread dough, stunning cakes or simple chocolate chip cookies. The mixing action gives complete bowl coverage and the 3 attachments offer mixing versatility. I love the nonslip feet and that the tilt-up head lifts out of the way for easy bowl access.

A metal bowl on the counter top being blended with a hand mixer.

I used the Hamilton Beach 6 Speed Hand Mixer with Pulse and Snap-On Case to mix up the glaze for this Lemon Lover’s Bundt Cake. The Hamilton Beach 6 Speed Hand Mixer with Pulse and Snap-On Case allows you to pulse on the slowest speed for added control, especially when adding flour (or in this case, powdered sugar). It’s convenient snap-on storage case means you will never misplace your attachments again. And speaking of attachments, it comes with 6 attachements!

If the weather has you down, why not whip up this Lemon Lover’s Bundt Cake to take your mind to a warmer place? Your tastebuds will be glad you did! 🙂

Lemon Lover's Bundt Cake on a plate close up.
Lemon Lover's Bundt Cake on a white plate close up with lemons in the background.

I shared this Lemon lover’s Bundt Cake with you because it reminds me of warm, sunny days! What reminds you of warmer days?! Leave a comment below letting me know!

Lemon Lover's Bundt Cake on a plate close up.
Lemon Lover's Bundt Cake collage.
Lemon Lover's Bundt Cake collage.

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Lemon Lover's Bundt Cake slice on a white plate.
4.45 from 36 votes
Servings: 16 servings

Lemon Lover’s Bundt Cake

By Jamie Sherman
This Lemon Lover’s Bundt Cake is everything you want in a lemon cake – sweet, lemony, moist and delicious! It’s sure to become a favorite!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

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Ingredients 

  • 1 box lemon cake mix, 16.5 – 18.25 ounce
  • 1 box lemon flavored instant pudding mix, 3.4 oz.
  • ¾ cup vegetable oil
  • ½ cup water
  • 4 eggs
  • Zest of 1 lemon
  • cup lemon juice
  • 2 cups powdered sugar
  • 2 tablespoons butter, melted

Instructions 

To make the Cake:

  • Preheat oven to 350°F. Grease and flour a 12 cup Bundt pan and set aside.
  • In a large bowl, whisk together cake mix and pudding mix. Add oil, water and eggs. With an electric mixer, beat on low speed for 2 minutes. Stop the machine and scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes before inverting onto a serving plate.

To make the Glaze:

  • In a medium bowl, combine lemon zest, lemon juice, powdered sugar, and melted butter until well mixed. Allow glaze to thicken slightly before pouring the glaze over the top of the cake.

Notes

  • If freezing the cake for later, don’t glaze until thawed and ready to serve.

Nutrition

Calories: 320kcal, Carbohydrates: 48g, Protein: 3g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 301mg, Potassium: 38mg, Fiber: 0.4g, Sugar: 34g, Vitamin A: 103IU, Vitamin C: 2mg, Calcium: 76mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.45 from 36 votes (36 ratings without comment)

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13 Comments

  1. Lotoya Harris says:

    Love, love, love this recipe. I have been making this cake for the holidays for the past three years, my family just loves this cake it is so deliciously good!!!!

  2. Victoria, Acosta says:

    I made this today for my family. It smells amazing.

  3. Ankita says:

    Hi!!
    Love your post. It’s really amazing & helpful too. Being foodie & sweet tooth i keep trying new dishes i tried this recipe & it turned out to be really tasty . Keep sharing 🙂
    Thank You & Regards
    Ankita