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–+ servings

Zesty Lemon Bundt Cake

Kim
Light and fluffy lemon cake made two ways! Bundt cake & Loaf cake versions!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 262 kcal

Equipment

Ingredients
  

  • 1 box of plain yellow cake mix I use Duncan Hines
  • 1 6 oz pkg. Jell-O Lemon gelatin (use 5 oz and throw the rest out).
  • ⅔ cup vegetable oil
  • ⅔ cup hot water
  • 4 large eggs

Glaze

  • 1-2 cup confectioner’s sugar
  • Fresh lemon juice or bottle
  • Lemon zest – optional

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease and flour your pan.
  • Place cake mix, 5 oz of gelatin, oil, water, and eggs in a large mixing bowl with an electric mixer for 2-3 minutes on medium.
  • The batter should look thick and be well blended.
  • Pour into pan.
  • Bake cake until lightly brown about 35-40 minutes for a bundt cake pan and 45-50 for a loaf pan.
  • Cool on wire rack for 10 min and remove cake from pan and cool completely.

Prepare glaze

  • Combine confectioner’s sugar and lemon juice & zest until smooth.
  • Drizzle icing over the cake.
  • Place cake into a refrigerator for 15 minutes to set the icing.

Nutrition

Serving: 1sliceCalories: 262kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 309mgPotassium: 31mgSugar: 25gCalcium: 75mgIron: 1mg
Keyword glazed lemon cake, lemon bundt cake, lemon cake, lemon loaf, lemon zest icing
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