bonnies lemon cake
This sunshine-bright lemon cake starts with a boxed mix and gets a homemade upgrade with pudding, fresh lemon juice, and a thick, tangy glaze that melts into every bite. Perfect for gatherings, celebrations, or whenever you need a sweet burst of joy.
Equipment
- Bundt Pan
- Mixing Bowls
- Electric Mixer
- Zester
- Citrus juicer
- Toothpick or Skewer
- Measuring Cups
Ingredients
Cake
- 1 box lemon cake mix
- 1 box (3.5 oz) lemon Jell-O instant pudding
- 1/4 cup lemon juice fresh
- 1/2 tsp lemon extract
- 2/3 cup canola oil
- 4 large eggs
Lemon Glaze
- 1/4 cup lemon juice fresh
- 1 tsp grated lemon zest plus extra for garnish if desired
- 1/2 tsp lemon extract
- 1 cup confectioners’ sugar add ½ cup more for thicker glaze, if desired
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly, including all grooves.
- In a large mixing bowl, combine lemon cake mix and lemon instant pudding.
- In a measuring cup, mix lemon juice with enough cold water to equal 2/3 cup. Add this mixture to the bowl along with eggs, lemon extract, and oil. Beat on medium speed for 6 minutes until smooth.
- Pour batter into the prepared Bundt pan. Bake for 45 minutes, or until golden and a toothpick comes out clean.
- While the cake bakes, whisk together glaze ingredients: lemon juice, zest, lemon extract, and confectioners’ sugar.
- Let cake cool in the pan for 5 minutes, then invert onto a serving plate. Poke holes all over the top using a toothpick or skewer.
- Spoon glaze slowly over the warm cake, allowing it to soak in. Let cool completely before slicing.
- Serve with fresh berries and a sprinkle of lemon zest for garnish, if desired.
Notes
Add extra lemon zest to the batter if you love a stronger citrus flavor. This cake is great served chilled or layered with whipped cream and berries for a spring celebration dessert.