Lemon Lover’s Bundt Cake
A Sweet, Lemony, Moist, and Delicious Treat
This sponsored post highlights a fantastic Lemon Lover’s Bundt Cake, a recipe that’s sure to brighten your day. It’s the perfect treat for lemon enthusiasts!
About This Delightful Lemon Bundt Cake
Looking for a taste of sunshine? This Lemon Lover’s Bundt Cake is the answer! It’s a sweet, lemony, moist, and utterly delicious cake that’s perfect for any time of year.
Imagine the joy of biting into a slice of cake bursting with fresh lemon flavor. This recipe is designed to evoke those warm, sunny days we all crave.
Making the Perfect Cake
To make the cake even easier to mix, the Hamilton Beach Stand Mixer. The Hamilton Beach Stand Mixer has a mixing action similar to Kitchen Aid® stand mixers, with a powerful 300-watt motor, capable of mixing bread dough, cakes or even chocolate chip cookies. It provides complete bowl coverage and versatile mixing attachments. The non-slip feet and tilt-up head make access to the bowl easy.
For the glaze, this recipe uses the Hamilton Beach 6 Speed Hand Mixer with Pulse and Snap-On Case. This allows the use of the lowest speed for control, especially when adding powdered sugar. The snap-on storage case keeps attachments organized, and it comes with a total of six attachments!
Whip up this Lemon Lover’s Bundt Cake when you need a taste of sunshine.
This cake is an absolute must-try! What flavors remind you of warm, sunny days? Share your thoughts in the comments below!
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Servings:
16 servings
Lemon Lover’s Bundt Cake
Jamie Sherman
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Ingredients
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 Information
Carbohydrates: 48g,
Protein: 3g,
Fat: 14g
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy this recipe? Leave a comment below!