Extreme Lemon Bundt Cake

Submitted by Donna Luckadoo

"Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!"

 

• Ready In: 45mins
• Ingredients: 8
• Yields: 16 slices
• Serves: 16

ingredients

• 1 (18 ounce) box betty crocker or pillsbury lemon cake mix
• 1 (3 ounce) box instant lemon pudding
• 4 extra large eggs
• 1 cup sour cream
• 2 teaspoons lemon extract (optional)
• 1 lemon, juice of
• 1 lemon, zest of
• 1⁄2 cup oil

directions

1. Preheat oven as directed.
2. Mix all ingredients and bake as directed.
3. I use a Bundt pan or you may also use 2 large loaf pans.
4. These cakes can be frozen for 30 days and still taste like you just baked them!

Reviews

[Nathan B.]

I made this cake twice following the directions, and it came out perfect. So Delicious.

 

[pies & cakes & cookies ohmy!]

This was great. Took it to a potluck and everyone loved it. No leftovers that's for sure. I just dusted it with conf. sugar, but I think I'd like to try a lemon glaze next time. One problem: I thought the directions were a bit vague. I bake alot and knew that the oven temp. and baking time were average, but someone who is new to it might get confused. It's 350*, and 35-40 minutes.

 

[Lizzie-Babette]

This was excellent and did NOT taste like it started out its life as a "box cake"! I used a Duncan Hines Lemon cake mix and followed the recipe exactly (using light sour cream instead of regular full-fat). However, in my oven, using a bundt pan, it took about 50 minutes at 350F to totally cook through. I also made a glaze of butter, lemon, a sprinkle of ginger, and confectioner's sugar (aka caster sugar) which I drizzled over the top while the cake was warm (I poked some holes in the top and sides of the cake with a bamboo skewer so the glaze would seep in). The cake was beautiful and tasted great, especially with a small scoop of Gifford's Wild Maine Blueberry ice cream on the side. Next time, I am considering adding some minced, dried lavender flowers to the batter or possibly to just the glaze (instead of ginger) for a slightly different flavor. A small slice is very satisfying, and I think that we probably got 20 or more slices from this cake. Thank you for posting this easy, tasty recipe.

 

[susie61]

good cake! beat all ingredients together for about 2 minutes and bake at 350 degrees for about 45-55 minutes. used a glaze of 1/2 mixed lemon juice and orange juice and 2 cups powdered sugar. poured over hot cake slowly (while still in pan) and then let cool completely. very good results! thanks for the recipe.

 

[cgull101]

Made this cake twice now but added one thing-lemon curd or lemon pie filling! I poured 2/3 of the batter recipe into the bundt cake pan, then dollops of the lemon curd with a spoon- staying as close to the middle of the batter as possible. Could probably put it in a ziplock type bag with a hole in the corner or pastry bag with a very large tip and squeeze the filling into the center of the batter, but that might be too much of a fuss. Then added the rest of the batter on top of the curd/pie filling layer to cover. Bake as usual. I have seen recipes that say to put the filling right on top of the cake batter, that it will sink into the cake as it bakes. Not sure about that but might be worth a try next time. Really a good addition!