Best Lemon Bundt Cake

Teresa Ambra

Best Lemon Bundt Cake is outrageously good. Lemony flavor just pops in this cake since it uses a Lemon Cake Mix, Lemon Pie Filling and Lemon Jell-O in the cake. Instant vanilla pudding mix and sour cream keep it really moist. The cream cheese icing includes lemon juice and lemon zest for a lemon explosion to die for. This is a terrific dessert for company or holiday dinners since you and your family will be drooling from the first bite, and won't be able to put your fork down!

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 605 kcal

Ingredients

CAKE:

15.25 oz. box Lemon Cake Mix
3.4 oz. box instant vanilla pudding mix dry, (or lemon if you can find it)
3 oz. box lemon Jell-O dry
1 cup sour cream
4 large eggs
1/4 cup heavy whipping cream or half-and-half
1/2 cup oil
22 oz. can Lemon Pie Filling

CREAM CHEESE FROSTING:

16 oz. cream cheese softened
1/2 cup unsalted butter (1 stick)
4 1/2 to 5 cups powdered sugar as desired
1 tsp. real vanilla extract
1 tsp. lemon juice
1 tbsp. grated lemon peel
additional lemon peel, lemon slices and fresh mint for garnish, if desired

Instructions

CAKE:

Preheat oven to 350º.
Grease a large bundt pan very generously with Crisco shortening.
Add flour and rotate pan until very well covered.
Set aside.
Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
Batter will be thick.
Fill prepared bundt pan with half of the cake batter.
Smooth the top.
Spoon half of the lemon pie filling over top of the batter.
Swirl the batter and pie filling together with a bamboo skewer.
Spoon remaining cake batter over top of swirled batter.
Smooth top again.
Spoon remaining lemon pie filling over top of cake batter.
Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
Start testing at 45 minutes.
Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
Allow cake to cool completely before adding icing.
Refrigerate cake several hours or overnight. (See note below).
Remove cake to cake platter.
Pipe cold cream cheese icing over top.
Decorate with grated lemon peel and pieces of lemon and mint, if desired.
Refrigerate.

CREAM CHEESE FROSTING:

In a medium mixing bowl, cream the cream cheese and butter until smooth.
Add vanilla, Lemon juice and lemon peel and mix again with mixer.
Gradually add in powdered sugar a cup at a time.
Continue mixing with mixer until all the powdered sugar is used and the icing is really thick.
Fill a gallon-size Zip Lock Bag with frosting.
Chill frosting in refrigerator about 30-60 minutes before using.
Cut off one-half inch diagonal corner at the bottom of the bag.
Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
Add a second and third layer of ribbons on top of cake, as desired.
Sprinkle lightly with grated lemon peel.
Add quartered lemon slices and fresh mint for garnish, if desired.
Refrigerate cake until ready to serve.

Notes

NOTE: Allow cake to refrigerate wrapped tightly in plastic wrap overnight before frosting.

NOTE: I never use water when mixing up a cake mix. I always use half-and-half or heavy whipping cream. It’s a secret I learned decades ago and it makes the cake richer and more flavorful.

NOTE: My cake took 65 minutes to bake.

NOTE: I refrigerated the frosting 1 ½ hours before frosting cake.

[nutrition-label]

Nutrition

Calories: 605kcalCarbohydrates: 78gProtein: 5gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 108mgSodium: 467mgPotassium: 53mgFiber: 0.1gSugar: 62gVitamin A: 800IUVitamin C: 0.8mgCalcium: 120mgIron: 2mg

Keyword cake, cream cheese, dessert, lemon

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