Happy Monday! If you follow me on Instagram, then you probably caught a glimpse of this delicious lemon bundt cake I made for my mom’s birthday last week! I received so many questions about it, so I thought I would share the full recipe with you!
I don’t have much time to bake these days and this was my first time using this recipe, so I was pleasantly surprised when I took my first bite and realized how amazing it had actually turned out! My mom swears it was the best birthday cake she has ever had, and even my grandma wants the recipe so she can bake one for her friends! I cannot take credit for this recipe, but I will share the link to the original recipe by Christi from the blog Love From The Oven! I will also link the exact brands of cake and pudding mix I used since they tasted so great!
You can find the original cake recipe and baking instructions on Christi’s blog here. I am also linking the exact ingredients I used below, as well as a few adjustments I made to the original recipe.
LEMON BUNDT CAKE
1 package Betty Crocker lemon cake mix
1 cup Daisy Brand sour cream regular/full fat works best
1 2.9 oz size package Jell-O lemon pudding mix
1 cup vegetable oil
1/2 cup warm water
1 tablespoon lemon zest
1 tsp freshly squeezed lemon juice
1 tsp McCormick pure lemon extract
1 cup fresh raspberries and/or blueberries
All-purpose flour (for dusting)
1 16 oz package Pillsbury cream cheese frosting
1 tsp lemon zest
1 tablespoon freshly squeezed lemon juice
2 tsp McCormick pure lemon extract
Heat oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with all-purpose flour.
Beat cake mix, pudding mix, sour cream, oil, eggs, water, lemon zest and lemon extract in large bowl with electric mixer on low until well combined. Spoon into prepared bundt pan.
Dust 1/2 cup of raspberries and/or blueberries with all-purpose flour. Gently drop into batter, no need to further mix since they will naturally sink into it.
Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
Mix cream cheese frosting, lemon zest, lemon juice, and lemon extract in a bowl until well combined. If you desire a thinner frosting, add 1-2 additional tablespoons of lemon juice, one at a time, mixing well after each addition.
Once cake has cooled completely, apply frosting to cake. As this is a bundt cake, it does not have to be perfectly frosted. Garnish with remaining lemon zest and berries.
Store in refrigerator.
I hope you will enjoy this recipe as much as we did! Don’t forget to check out Christi’s blog for the original recipe and other great baking ideas! As always, thank you for stopping by! I hope you have a Wonderfull week!
Yours Truly, Victoria