Easy Lemon Lover's Bundt® Cake

Easy Lemon Lover's Bundt® Cake

CorkiDeCat

"This is the best I have come up with to mimic Starbucks'® Lemon Cake. Family and friends agree, and it is so easy."
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Ingredients

1 h 10 m servings 365 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
  2. Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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Reviews

Read all reviews 21
  1. 23 Ratings

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Most helpful positive review

This recipe was so easy and it's one of those recipes that every ingredient is usually on hand in your pantry. I followed the recipe exactly except I didn't add the poppy seeds, as they were op...

Most helpful critical review

I followed the recipe as is minus the lemon extract and poppy seeds. However, upon removing the cake from the oven, it began to deflate. Once cooled it was a third of the height of a normal bund...

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Least positive
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This recipe was so easy and it's one of those recipes that every ingredient is usually on hand in your pantry. I followed the recipe exactly except I didn't add the poppy seeds, as they were op...

Great recipe. To make recipe healthier, substituted greek yogurt for sour cream and apple sauce for vegetable oil. Frosted with the following recipe: Beat 2 small containers Cool Whip, 1C half a...

I made this lemon cake in two, round pans and iced it with a butter lemon frosting, and served it for a birthday celebration. I didn't have any lemon extract or poppy seeds, so omitted those ing...

I made this today. No problems with dryness whatsoever. I added blueberries from my local Farmer's market, which i folded in at the end. Confectioner's sugar glaze on top. Fresh blue and raspber...

I love lemon cake(lemon anything) and desired to find an easy recipe for a MOPS breakfast so I decided to try this and WOW!! this was DELICIOUS!!! Here are a few adjectives to describe: decadent...

Like another reviewer said, I don't know why this doesn't have more reviews- this was easy and absolutely amazing. The only changes I made were not using lemon extract (because I didn't have it;...

I made this today for my husband's birthday and everyone loved it! I didn't have sour cream so I substituted greek yogurt left out the lemon extract and Poppy seeds! I still gave it 5 stars be...

It disappeared at a potluck and I tried a slice - very lemony and delicious. I made it in a tube pan and poured a lemon glaze over top (melted butter, icing sugar, lemon juice, a bit of zest). G...

Best lemon cake ever, though I added almost a half cup of water, drizzled fresh lemon juice in the top after making little holes with a toothpick, and iced it with powdered sugar mixed with lemo...

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